I hope that everybody had a lovely Thanksgiving and feasted well. Surely, there would have been no better way to round off that giant holiday meal you enjoyed than with a classic pumpkin pie. Your traditional recipe, however, may have been missing one utterly important element to contribute to a truly satisfying dessert: CHOCOLATE!
That is my opinion, anyhow. If you are a fellow chocolate lover, you might be interested in this two-for-one recipe. Aside from the marriage of pumpkin and chocolate, the best part about this dessert (like all other Bottomless Stomach recipes) is that you can indulge in the entire batch without thinking twice about it! With a bit of creativity, even the holidays can include a variety of delicious high-volume treats. In fact, until devising this recipe, I did not realize how voluminous canned pumpkin is…I was pleasantly surprised at the large quantity you get per serving for very few calories.
In order to incorporate a bit of wholesomeness into this festive dessert, I replaced the customary sweetened-condesed milk in the pumpkin layer with skyr, a very thick Icelandic-style yogurt that lends a substantial amount of protein to the recipe. Additionally, I used beans and coconut flour add volume and fiber to the brownie layer.
I was admittedly a bit nervous about how well pumpkin would pair with chocolate. To my delight, however, the creamy texture of the pumpkin layer went quite nicely with the fudgy brownie, and its natural sweetness along with the warming holiday spices complimented the rich chocolate. I was not disappointed in the least.
As I tend to follow the unconventional path when it comes to my meal preparations, I forewent the traditional turkey dinner and instead preceded this lovely dessert with a pot of my turkey chili. Given the ample availability of canned pumpkin, this dessert can easily be enjoyed any time of year, and with its high-volume, low-calorie properties, you can even include it in your New Year’s resolution menu. Serve it with a hot cup of pumpkin spice tea, and give thanks to the fact that you can shamelessly eat the entire batch!
Double-Decker Pumpkin Pie Brownies
Makes: 8 brownies
Equipment: 7-8 inch square pan; foil; cooking spray; small food processor or immersion blender; electric mixer
Brownie Layer Ingredients:
1/4 cup (75 grams) granular erythritol
4 tablespoons (28 grams) coconut flour
2 tablespoons (10 grams) dutch-process cocoa powder
2 tablespoons (10 grams) natural cocoa powder
1 1/2 tablespoons (9 grams) acacia fiber
1 tablespoon (5 grams) pysllium husks
1/2 tablespoon instant coffee
1/2 teaspoon baking powder
1/8 teaspoon glucomannan powder
scant 1/8 teaspoon sea salt
1 pinch cinnamon
1 pinch nutmeg
1/4 cup egg whites
3 tablespoons (75 grams) cooked beans (see notes)
2 tablespoons (28 grams) nonfat skyr (see notes)
1/2 teaspoon vanilla extract
1/4 teaspoon chocolate extract
40 drops unflavored liquid stevia
Pumpkin Pie Layer Ingredients:
Scant 1/2 cup (100 grams) granular erythritol
2 teaspoons cinnamon
1/8 teaspoon nutmeg
scant 1/8 teaspoon ginger
scant 1/8 teaspoon salt
1/2 teaspoon glucomannan powder
1/8 teaspoon xanthan gum
1 cup (220 grams) canned pumpkin
5 ounces (140 grams) nonfat skyr (see notes)
1/4 c egg whites
1 teaspoon vanilla extract
20 drops unflavored liquid stevia
Prepare the pan by lining with nonstick foil and coating with cooking spray; set aside. Preheat the oven to 350°.
For the pumpkin pie layer, combine the erythritol, cinnamon, nutmeg, ginger, salt, glucomannan powder, and xanthan gum in a small bowl and whisk together. In a medium microwave-safe bowl, combine the pumpkin, skyr, egg whites, vanilla, and stevia. Add the dry ingredients to the wet; mix with an electric mixer on low speed until combined.
Microwave mixture at approximately 10-20 percent power for 3-5 minute increments, alternately stirring in between. Continue process until the mixture is fairly thick and custard-like, approximately 15-20 minutes total (see notes); set aside to cool.
For the Brownie layer, combine the erythritol, coconut flour, both cocoa powders, acacia, psyllium, baking powder, glucomannan, salt, cinnamon and nutmeg in a large bowl; whisk together and set aside. Meanwhile, dissolve the instant coffee in approximately 2 tablespoons of hot water.
In a food processor (or separate bowl if using an immersion blender), combine the egg whites, beans, skyr, coffee mixture, vanilla extract, chocolate extract, and stevia; blend thoroughly. Add the blended wet ingredients to the dry ingredients and mix with an electric mixer on medium speed until combined.
To assemble, spread the brownie batter evenly along the bottom of prepared pan. Spread the cooled pumpkin pie filling on top. Bake until the edges of the pumpkin layer are just starting to turn golden brown, and a toothpick inserted through both layers comes out clean (approximately 45-50 minutes). Remove from the oven and place on a wire rack to cool for at least 1 1/2 hours. Once the pan is completely cooled, remove and slice into 8 pieces if desired. Enjoy!
- Small red beans were used for this recipe, but any other mild-flavored beans such as pinto or great northern can be substituted. If using canned beans, look for no added salt or drain and rinse thoroughly. You can also cook your own beans to avoid excess sodium.
- For thickening the pumpkin pie mixture in the microwave, the trick is to use very low power and stir frequently to avoid the eggs from cooking too quickly. The recipe was tested with a 1,000 watt microwave, and actual cooking times will vary.
- If you cannot locate skyr, nonfat Greek yogurt can be substituted, though microwave cooking time for thickening will need to be increased.
Per entire batch – 410 calories (54 from fat); 6g total fat; (4g saturated fat); 0g cholesterol; 681mg sodium; 500mg potassium; 75g total carbohydrate (44g dietary fiber, 13g sugar, 31g net carbs); 41g protein; Bonus: Vitamin A (400% daily value); Vitamin C (16% dv); Calcium (27% dv); Iron (56% dv)
Nutritional information provided by caloriecount.com
What would Thanksgiving be without leftovers? Here is a simple, yet high-volume and tasty way to enjoy all of that residual pumpkin:
Combine 2 tablespoons peanut powder, 2 tablespoons powdered erythritol, 1/2 teaspoon cinnamon, a few dashes of nutmeg and a pinch of salt in a small bowl and whisk together. In a separate medium bowl, combine 1/2 cup pumpkin with 2 tablespoons almond milk. Add the dry ingredients to the pumpkin mixture and whisk together until well combined, incorporating more milk if needed. Continue to mix until a thick, pudding-like consistency is achieved.
This simple concoction yields about 1 cup and has a mere 90 calories. It makes enough to fill two parfait glasses, but there is no need to share.
I cannot tell you how thankful I am for anyone who has come across my blog and been appealed by my less-than-ordinary recipes and cooking methods. I am incredibly grateful to be able to share my passion for food with so many lovely and vibrant people from around the world; people whom I would have never gotten the chance to encounter if it were not for this blog.
Whether or not you are in a part of the world that is celebrating the holidays right now, I wish you all of the best possible feasting and fortune that the season can bring upon you. From the bottom of my heart and stomach, thank you all for your support and interest. Cheers!