Pumpkin Brownies with Maple Rum Cream

Adapted from Iola Egle (allrecipes.com)

My dear friend Liz turned me on to this delicious recipe. She is a wonderful cook and developer of recipes and although she didn’t create this one herself, I know that any recipe she loves will be one that I love. I’m considering making this as a pumpkin pie alternative at Thanksgiving. Serve warm, dusted with powdered sugar and a large dollop of the maple rum whipped cream.

For the brownies:
1-15 oz. can solid pack pumpkin
4 large eggs
1/2 cup canola oil
1/4 cup unsweetened apple sauce
2 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup granulated sugar
1 cup light brown sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
For the cream:
1 cup cold whipping cream
2 tablespoons pure maple syrup
1/2 teaspoon vanilla
1 tablespoon dark rum

Preheat oven to 350 degrees F. Prepare a 9 x 13 x 2 inch baking pan by coating it liberally with cooking spray. Set aside.
In a large bowl, combine pumpkin, eggs, oil, applesauce and vanilla extract. Whisk together until well blended. In a separate bowl, combine flours, sugars, spices, baking powder, baking soda and salt. Add dry ingredients to the pumpkin mixture and mix until well combined. Pour into prepared pan.
Bake for 20-22 minutes. Check with a cake tester or toothpick. I like mine to be just a little under baked, so I like to take them out just before the toothpick comes out clean. Cool on a wire rack.
While brownies are cooling, prepare the cream. In an electric mixer fitted with the whisk attachment, beat the cream until it begins to thicken. Slowly add the maple syrup, then the vanilla and finally the rum. Continue beating until soft peaks form. Refrigerate if not using immediately.
Cut pumpkin brownies into squares and serve topped with cream.

Preparation time: 25 minute(s)

Cooking time: 22 minute(s)

Number of servings (yield): 12

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