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Phew! Now that Halloween is over, it's time to move on to the next great holiday in our paths. I think next to Halloween, Thanksgiving is my second most favorite holiday. Why? Well, that's pretty simple; it revolves entirely around food. It's no secret that I love food. Plus, Thanksgiving is full of good memories for me. When growing up, my mom always did her best (even in the worst of times) to make it amazing, memorable, and full of traditions for myself and my little brother.
Every year my mom would make two pies, a classic pumpkin one and a chocolate meringue. Sometimes she would throw a third in there, usually a pecan pie of some sort. This year though, I'm shaking it up. I'm putting a twist on two old classics and making them into one brownie bottom delectable pumpkin pie that is sure to please everyone. Don't worry though, I've lightened it up!
For this pie I started out with some of my favorite NESTLÉ® products that happen to be perfect for kitchen hacks and twists, especially around the holidays! I made a simple brownie bottom for my pie crust by using the ever versatile NESTLÉ® TOLL HOUSE® Brownies & More Baking Mix with Butterfingers Morsels along with LIBBY'S® 100% Pure Pumpkin. The baking mix has no artificial flavors or colors, which is always something I try and be mindful of.
While I used Libby's pumpkin in the crust and the pumpkin pie filling, it can be used for so much more than a pie! I love to create savory pumpkin dishes too! By substituting in pumpkin (like I did with making the crust here), you can cut fat and cholesterol while adding flavor and fiber.
Of course, you can't have a pumpkin pie filling without using NESTLÉ® CARNATION® Evaporated Milk. It's been a pantry staple for more than 100 years and has helped to make creamy, rich, treasured family favorites for generations. It's the perfect way to complete any recipe. Of course, I lightened my pumpkin pie filling up by using less sugar and the reduced fat version of the evaporated milk.
Last but not least, I still have candy on the mind from Halloween, so I grabbed some NESTLÉ® BUNCHA CRUNCH® Baking Bits to add into the pie crust, and also to use as a crispy crunchy garnish. These morsels are the perfect tool to elevate your holiday baking!
The Nestlé Flavorful Moments Pinterest Board is a great place to find more inspiration for the upcoming holidays. I know that I found a lot of fun tips and tricks there, along with yummy holiday eats that I plan to try out this year!
Brownies & More Bottom Pumpkin Pie
Servings: 8 • Size: 1 Slice • Calories: 326.9 • Fat: 8.1 g • Saturated Fat: 2 • Carb: 56.8 g • Fiber: 3.4 g • Protein: 8.2 g • Sugar: 39.6 g • Sodium: 355.1 mg
1 Box NESTLÉ® TOLL HOUSE® Brownies & More Baking Mix with Butterfinger Morsels
1 (8 Oz.) Can Libby’s® 100% Pure Pumpkin
1/3 C. NESTLÉ® BUNCHA CRUNCH® Baking Bits
Pumpkin Pie Filling:
1 (15 Oz.) Can Libby’s® 100% Pure Pumpkin
1 (12 Oz.) Can 2% NESTLÉ® CARNATION® Evaporated Milk
1/4 C. Sugar
1/4 C. Natural Sweetener
2 Whole Large Eggs
1 Tsp. Ground Cinnamon
1/2 Tsp. Salt
1/2 Tsp. Ground Ginger
1/4 Tsp. Ground Cloves
Preheat the oven to 350 degrees F. and lightly coat the inside of a deep dish pie dish with non-stick baking spray; set aside.
Combine the Brownies & More Baking Mix with 1/3 C. of the included Butterfingers morsels, 1 (8 Oz.) Can Libby’s pure pumpkin, and 1/3 C. of the Buncha crunch baking bits.
Spread the batter out into the prepared pie dish and place in the oven to bake for about 30 minutes.
While the brownie bottom is cooking, lightly coat the outside/bottom of another pie dish with non-stick spray; set aside.
In a large bowl, whisk together the 1 (15 Oz.) Can Libby’s Pure Pumpkin, 1 (12 Oz.) Can 2% Carnation Evaporated Milk, 1/4 C. Sugar, 1/4 C. Natural Sweetener, 2 Whole Large Eggs, 1 Tsp. Ground Cinnamon, 1/2 Tsp. Salt, 1/2 Tsp. Ground Ginger, and 1/4 Tsp. Ground Cloves.
Once the brownies are done (you want them nearly cooked through but still a bit doughy) remove the dish from the oven and quickly press the second prepared pie dish into the brownie to form the brownie bottom 'crust'.
Fill the brownie bottom crust with the pumpkin pie filling and place the dish back into the oven to bake for 40-50 minutes or until the pumpkin filling as cooked through and set.
Remove from the oven once done and allow to cool completely.
Cut the pie evenly into 8 slices and serve with some light whipped cream and a few sprinkles of the remaining NESTLÉ® BUNCHA CRUNCH® Baking Bits or Butterfingers Morsels. Enjoy!
Store leftovers in an air tight container in the fridge for up to 3 days.