Pumpkin Brownie Pie

• 1 whole Unbaked Single Pie Crust
• FOR THE BROWNIE LAYER:
• 1/2 cups Unsalted Butter
• 3-1/2 ounces, weight Dark Chocolate
• 1/4 cups Unsweetened Coco Powder
• 3/4 cups Granulated Sugar
• 2 whole Eggs
• 1 Tablespoon Vanilla Extract
• 2 Tablespoons Sour Cream
• 1/4 cups Flour
• 1/2 teaspoons Salt
• FOR THE PUMPKIN LAYER:
• 1/3 cups Sugar
• 1 whole Egg
• 6 ounces, fluid Evaperated Milk
• 7-1/2 ounces, weight Pumpkin Puree
• 1 teaspoon Cinnamon
• 1 Tablespoon Flour

1. Preheat oven to 350u0b0F.
2. On your stovetop over medium low heat, melt your butter and chocolate together. Set aside.
3. In a mixing bowl whisk eggs, and sugar together. Mix in butter/chocolate mixture. Mix in vanilla, sour cream, flour and salt.
4. Pour into unbaked pie shell. Bake for 15 minutes.
5. Meanwhile, mix together all of the ingredients for the pumpkin layer. Remove pie from oven after 15 minutes.
6. Pour pumpkin mixture on the top. Return to oven and bake for 35-50 minutes or until the center is set and just barely jiggles (mine took about 45 minutes).
7. Allow to cool to room temperature before serving. Store leftovers in the refrigerator.

pie crust, brownie layer, butter, chocolate, ubc, sugar, eggs, vanilla, sour cream, ubc, salt, sugar, egg, milk, cinnamon, flour

Taken from tastykitchen.com/recipes/desserts/pumpkin-brownie-pie/ (may not work)