Skip the pain of making a pie from scratch and make these heavenly Pumpkin Pie Brownie Bombs instead! They get some help from a store-bought pie and turn this classic staple into a fun, holiday twist!
Ingredients
1 store-bought pumpkin pie (I used a slightly thawed one from the frozen section)
1 13x9" pan fudge brownies, baked and cooled
1 pkg white chocolate Candiquik
Fall sprinkles (I used yellow & orange non-pareils)
Prepared pie crust (refrigerated or homemade -- you only need about ½ of a sheet)
Instructions
Preheat oven to 400 degrees F. Line a small baking sheet with foil and mist it lightly with cooking spray. On a floured work surface, cut out the pie crust using small cookie cutters into desired shapes. For this, I used a miniature leaf, but a small pumpkin would be cute, too! Space the cut-out pie crust evenly on the prepared baking sheet. Bake for approx. 10 minutes or until just lightly browned. Cool completely.
Prepare another foil-lined baking sheet. Using a cookie dough scoop, scoop out Tablespoon-sized balls of the pumpkin pie -- crust and all, if you can. Place the balls on the baking sheet -- you should get around 10-15 or so. Discard or eat remaining pumpkin pie. Freeze the pie balls in the freezer for about 30 minutes or until firm.
Meanwhile, cut the brownies into approx. 1" squares. Flatten each square in the heel of your hand and wrap it around each pie ball, covering the ball completely with brownie. If some of the pie peeks out, that's okay too. Return the brownie-covered balls to the freezer to set for another 10-15 mins.
Prepare the Candiquik according to package directions until smooth & melted. Stir in the sprinkles if you'd like. Dip each brownie bomb into the chocolate, allowing excess to drip off. Return to the baking sheet and immediately top with a pie crust leave. Allow the chocolate to set before serving. Store refrigerated or frozen.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2013/11/23/pumpkin-pie-brownie-bombs/