I have felt perkier in the mornings before. Last night’s red wine consumption was taking its toll. So I had a Berocca which always helps massively and a pot of tea and felt quite human again. I seemed to have skipped breakfast and went straight to lunch which was a not very exciting ham and mustard sandwich on granary bread.
We packed an overnight bag and headed to Ramsgate for the weekend. We had Kath and Matt coming for supper with Henry which I used as an excuse to make a Brownie Pumpkin Pie recipe I had seen on Oh She Glows recently.
This was very easy and it turned out beautifully.
Brownie Pumpkin Pie with Pecans
Brownie layer
- 1 cup canned pumpkin
- 3/4 cup brown sugar
- 1/4 cup coconut oil at room temperature
- 1.5 tsp vanilla extract
- 3/4 cup self-raising flour
- 1 tbsp cornflour
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
Pumpkin pie layer
- 1 cup canned pumpkin
- 1 tsp vanilla extract
- 3 tbsp almond milk
- 1/3 cup brown sugar
- 2 tbsp cornflour
- 2 tsp pumpkin pie spice (or 1 & 1/4 tsp ground cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)
Pecan topping
- 1/4 cup butter/margarine
- 1/2 cup brown sugar
- 1/3 cup self-raising flour
- 3/4 cup pecans
Method
- 1. Preheat oven to 180 ° C and grease a pie pan.
- 2. For brownie layer: mix together the pumpkin, sugar, coconut oil and vanilla until blended well. Sift in the flour, cornflour, cocoa powder, salt and baking powder and mix until incorporated. Take the entire mixture and place in pie pan. Wet spatula and spread around evenly so it is smooth.
- 3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the sugar, cornflour and pumpkin pie spice. Sieve the dry ingredients to the wet and mix well, making sure all clumps are gone. Now add on top of brownie mixture.
- 4. For Pecan topping: Mix all ingredients until well combined and sprinkle on top of the pie.
- 5. Bake for 35-40 minutes at 180 ° C. Remove from oven and cool for 20-30 minutes.
- 6. Serves approx 8-12 slices.
The recipe said to put the pie in the fridge when it was cooked and cooled but I served it at room temperature with ice-cream.
Matt and Kath brought a bottle of fizz which we all shared and then I had a glass of red wine – just the one tonight!
Our main course was chicken cooked with olives, tomatoes and prunes. The recipe needs adjusting and when I have perfected it I will share it. I served it with brown basmati rice and a green salad with marmande tomatoes which I tossed in a vinaigrette dressing.
Followed by Brownie Pumpkin Pie with Pecans and ice-cream which we all really enjoyed. Harvey particularly enjoyed a dessert we could all eat and he could share, instead of having to eat something different. I can not pretend, just because it contained some pumpkin and nuts, that this was a healthy and diet friendly pudding. But as an occasional treat, it was worth the points/calories and it did at least provide some nutritional value.
This was not a disastrous day in terms of over-eating but I did not manage my 5 a day today. The only fresh food was the salad. Must do better tomorrow!
Weather permitting, we will be doing a coastal walk in the morning which I always enjoy 🙂
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