Note: A 15 or 16 ounce can of pumpkin will equal the 2 cups of pumpkin needed for this recipe.

Ingredients:

For the brownie layer

4 ounce bittersweet chocolate, melted

1 cup canned or pureed pumpkin

3/4 cup sugar

1/4 cup canola oil

1 teaspoon vanilla extract

3/4 cup flour

1/4 cup dutch processed cocoa powder

1 tablespoon tapioca flour (or arrowroot or corn starch)

1/4 teaspoon baking soda

1/4 teaspoon salt

For the pumpkin pie layer

1 cup canned or pureed pumpkin

2 tablespoons tapioca flour (or use arrowroot or cornstarch)

1/2 cup non-dairy milk (I used soy)

1/3 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

pinch ground nutmeg

pinch ground allspice

To decorate:

A handful of chocolate chips

Directions:

Preheat oven to 350 F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.

To make the brownie layer:

Melt the chocolate (I still don’t need to tell you how to melt chocolate, right?).

In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine, then mix in the melted chocolate.

To make the pumpkin layer:

Mix all ingredients in a large mixing bowl and stir until thoroughly combined.

To assemble:

Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.

Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.  

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