1/2 cup + 2 tbsp organic unsalted butter, cut into small pieces and chilled, divided
2 tbsp coconut oil, chilled
2 tbsp fresh orange juice, chilled
1½ cups unsweetened pumpkin purée
3 large eggs, divided
2/3 cup whole milk
1 tsp pure vanilla extract (TRY: Simply Organic Pure Vanilla Extract)
1 tsp each ground cinnamon and ginger
1/2 tsp ground nutmeg
3 oz dark chocolate chips
1/4 cup whipping cream (35%)
2 tbsp unsweetened cocoa powder
In a large bowl, combine flour, 1/2 tbsp sugar and 1/4 tsp salt. Using a pastry blender, cut in ½ cup butter and coconut oil until it resembles small peas. Add orange juice and 4 to 5 tbsp ice water, 1 tbsp at a time, mixing with a fork until dough begins to stick together. Gently gather into a ball and flatten into a disk. Wrap disk in plastic wrap; refrigerate for 30 minutes.
Preheat oven to 425°F. In a large bowl, whisk together pumpkin, 2 eggs, milk, vanilla, cinnamon, ginger, nutmeg and remaining 1/2 cup sugar and 1/4 tsp salt.
In the top of a double boiler over barely simmering water, combine chocolate, cream, cocoa powder and remaining 2 tbsp butter. Cook, stirring frequently, until chocolate has melted, 4 to 5 minutes. Remove from heat; stir in 1/4 cup pumpkin mixture, 1 tbsp at a time. Stir in remaining 1 egg. (NOTE: Adding pumpkin mixture will cool chocolate so egg will not scramble.)
On a lightly floured surface, roll out dough to a 12-inch circle. Transfer dough to a 10-inch pie plate, trimming to fit if necessary and crimping edges. (TIP: Use trimmings to patch any holes in dough.) Fill with two-thirds of pumpkin mixture. Top with chocolate mixture. Dollop remaining pumpkin mixture over chocolate and swirl with the tip of a knife.
Bake until pastry begins to brown, 8 to 10 minutes then reduce heat to 350°F and bake until filling is set, 45 to 55 minutes more. Cool completely before slicing. Store in an airtight container in the fridge up to 3 days.
The slow cooker makes this moist chocolate brownie a cinch to prepare. For the topping, dark sweet cherries are simmered with maple sugar to yield a glossy crimson sauce. If you’re trying to avoid caffeine, omit the espresso powder.