Let’s Get Stuffed

Every November on Thanksgiving, families come together to share food and spend time with each other. Here are two of our favorite recipes for you to recreate with your family this year.

Pumpkin-Brownie Swirl Pie Recipe (8-10 servings)

Total Time: 1 hr 55 min

Prep: 55 min

Cook: 1 hr


For the brownie filling

  • 1 stick unsalted butter, plus more for the pie plate

  • 1 12 -ounce bag semisweet chocolate chips

  • 2/3 cup packed light brown sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1/2 cup all-purpose flour

  • 2 tablespoons unsweetened cocoa powder

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt


For the pumpkin filling:

  • 1 cup pure pumpkin puree

  • 1 cup heavy cream

  • 1 large egg

  • 1/4 cup granulated sugar

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon pumpkin pie spice

  • 1/4 teaspoon salt

  • Vanilla ice cream, for serving (optional)



  • Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate. Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.

  • Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.

  • Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.

  • Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.


Pumpkin Pie Cupcakes (12 servings)

Total Time: 2 hr 20 min

Prep: 50 min

Inactive: 45 min

Cook: 45 min



  • Cooking spray

  • 1 3/4 cups cake flour

  • 2 teaspoons pumpkin pie spice

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon fine salt

  • One 15-ounce can pure pumpkin puree

  • 1 cup granulated sugar

  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted

  • 2 large eggs

  • 1/4 cup milk

  • 2 teaspoons pure vanilla extract

Pie Crust Cutouts:

  • Half a rolled pie crust (store-bought or homemade)

  • 2 tablespoons milk, for brushing

  • Granulated sugar, for sprinkling

  • Filling/Topping:

  • 4 ounces cream cheese, at room temperature

  • 3/4 cup confectioners’ sugar

  • 2 cups heavy cream


Special equipment: your favorite small holiday cookie cutter, a pastry bag fitted with a round pastry tip

  • For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.

  • Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl. Whisk the pumpkin puree, granulated sugar, butter, eggs, milk and vanilla together in a medium bowl. Pour the pumpkin mixture into the flour mixture, and gently fold until just incorporated (it’s OK if there are some lumps).

  • Bake until the tops spring back when pressed, 24 to 28 minutes, rotating the tin halfway through. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made up to 2 days before and refrigerated in an airtight container.)

  • For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and arrange them on a parchment-lined baking sheet. Brush each with milk, and sprinkle generously with granulated sugar. Bake until deep golden brown, 10 to 15 minutes, rotating the baking sheet halfway through. Let cool completely.

  • For the filling/topping: Beat the cream cheese and confectioners’ sugar together in a medium bowl until smooth. Add 1 cup of the cream, and beat until soft peaks form. Add the remaining 1 cup cream, and beat until stiff peaks form. Transfer the mixture to the prepared pastry bag.

  • To fill and top the cupcakes: Use a teaspoon or a melon baller to take a small scoop out of the top center of each cupcake (save these cupcake pieces). Squeeze some of the filling/topping into each hole, and top with one of the cupcake pieces. Pipe a swirl of the filling/topping on top of each cupcake. (The cupcakes can be refrigerated for up to 2 hours at this point if you prefer them chilled.) Gently push a pie crust cutout into the frosting of each cupcake, and serve.



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