Pumpkin Pie Brownie (Pai Labu Coklat)

 As promise, I'm sharing this lovely pie that I made on the 1st day Ramadhan. Such a nice combination of Pumpkin Chocolate Brownie and Pumpkin Custard topping. My children & hubby enjoyed having this as dessert.

2nd day Ramadhan menu: we had starter - Fried Sardine Buns (recipe courtesy of Nor@Secubit Garam which has become our family regular menu) and main course - Fried-Chicken Rice (made this so many times already & become our family favourite menu). For supper I made Pratha Sardine Rolls, which I will share in the next opportunity. There was only short time after returning from work to prepare for Iftar, so I was kind of lazy to snap the photos especially those I have posted already earlier on....

 Now, back to the recipe...........

By: Roz@HomeKreation
Source: link
Recipe is retyped and simplified by HomeKreation
Size: 9" Round Springform
INGREDIENTS: 
Brownie layer: 
1 cup Pureed Pumpkin
3/4 cup Sugar
1/4 cup Vegetable Oil
1 tsp Vanilla Essence
3/4 cup Flour
1/4 cup Cocoa Powder
1 tbs Tapioca Flour (or Cornflour)
1/4 tsp Baking Soda
1/4 tsp Salt
4 oz Bittersweet Chocolate - melted 
Pumpkin pie layer: 
1 cup Pureed Pumpkin
2 tbs Tapioca Flour (or Cornflour)
1/2 cup Milk
1/3 cup Sugar
1 tsp Vanilla Essence
1/4 tsp Ground Ginger*
1/4 tsp Ground Cinnamon*
pinch Ground Nutmeg*
pinch Ground Allspice*  (* HomeKreation: I skipped) 
Decoration: 

A handful of Chocolate Chips

METHOD:

1. Preheat oven at 180C.

Grease and line tin with parchment paper.

2. Mix brownie ingredients in the order listed above.

Spread into the springform.

3. Mix all the pumpkin pie ingredients.

Spread carefully on top of the brownie layer, leaving a bit of space at the edge.

4. Bake for 30 min until the pumpkin layer looks fairly firm (a little jiggling is okay).

Cool for 20 min and chill for 2 hours.

5. Decorate with chocolate chips when serve.
*************************************************

BAHASA MALAYSIA VERSION

Cara yang mudah untuk menikmati labu selain dari kuih-muih tradisional.

By: AlongRoz@HomeKreation

Source: link

Alihbahasa oleh HomeKreation

Saiz: 9" Bulat / Springform

BAHAN2:

Lapisan Brownie:
1 cwn Pureed Pumpkin

3/4 cwn Gula
1/4 cwn Minyak Sayur
1 st Vanilla Essence
3/4 cwn Tepung
1/4 cwn Serbuk Koko
1 sb Tepung Ubikayu / Jagung
1/4 st Baking Soda
1/4 st Garam
4 oz Bittersweet Chocolate - cairkan 

Lapisan Pai Labu: 

1 cwn Labu puri
2 tbs Tepung Ubikayu / Jagung
1/2 cwn Susu
1/3 cwn Gula
1 st Vanilla Essence
1/4 st Serbuk Halia*
1/4 st Serbuk Kayu Manis*
pinch Serbuk Pala*
pinch Serbuk Allspice* (* HomeKreation: tak bubuh) 

Hiasan: 

Segenggam Coklat Cip

CARA2:

1. Panaskan oven @ 180C.

Minyakkan & lapiskan tin dgn parchment paper.

2. Campurkan bhn2 brownie mengikut turutan senarai di atas.

Ratakan ke dlm tin.

3. Campurkan bhn2 pai labu sehingga sebati.

Ratakan ke atas lapisan brownie dgn hati2 & jangan sampai sehingga tepi keliling kek.

4. Bakar 30 min sehingga lapisan labu tidak melekat bila di sentuh di permukaan nya (takpa kalau sedikit goey2).

Sejukkan 20 min & sejukkan dlm petisejuk selama 2 jam.

5. Hiaskan dgn coklat cip apabila menghidang.