Another recipe from PPK! I’ve been collecting pumpkin recipes for a while now and this is the first to be tried out. I’ve made pumpkin cupcakes before now, using fresh pumpkin puree made from pumpkins we have grown ourselves. This year with the new baby and a toddler to deal with, we wussed out on growing our own veg so I bought this stuff from our local independent health food store.
I have to say even as I added it into the mix it smelt a bit funky. I don’t think there was anything wrong with it, but it did make the pie taste a little weird. The only other ingredient in it was salt (which I hadn’t noticed when I bought it so maybe that was the problem.
I ended up cooking the pie for an extra 10 mins, which might just be a side product of having your two year help with mixing and measuring ingredients, but basically it hadn’t quite set after 30 mins in the oven.
Oh, I also didn’t have the right amount of chocolate in any one bar so I ended up using about 3 different types, didn’t seem to make any difference to the final product though.
The chocolate drops on top are from Plamil. The brownie tasted nice on its own but was particularly good with a little bit of Swedish Glace Vanilla Ice Cream. I still have a little bit left of the pumpkin puree left but I think I may pick up some of the canned pumpkin from the American Candy Store instead.