Pumpkin Brownie Pie

Pumpkin Brownie Pie ~

A dairy-free mashup of two favorite desserts – rich, fudgy brownies and creamy pumpkin pie!

It’s a dessert that satisfies two cravings in one bite! Serve this decadent dessert for Halloween, Thanksgiving, or anytime you want an easy fall treat.

Ingredients for Pumpkin Brownie Pie

You will need:

• 1/2 cup semi-sweet vegan chocolate chips, melted
• 1 3/4 cup canned or pureed pumpkin, divided
• 3/4 + 1/3 cup granulated sugar, divided
• 1/4 cup vegetable oil
• 2 teaspoon vanilla extract, divided
• 3/4 cup all-purpose flour
• 1/4 cup unsweeteened cocoa powder
• 3 tablespoons tapioca flour, divided
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup oat milk
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon allspice

How to Make Pumpkin Brownie Pie

STEP ONE: Preheat the oven to 350°F. Grease a 9-inch springform pan; set aside.

STEP TWO: Pour chocolate chips into a microwave-safe bowl and microwave for 30 seconds. GIve the chocolate chips a quick stir, then microwave another 30 seconds. Stir again and continue until the chocolate chips are melted. Set aside.

For the brownie layer:

STEP THREE: In a large mixing bowl, stir together 1 cup pumpkin, 3/4 cup sugar, vegetable oil, and vanilla extract.

STEP FOUR: To this mixture, stir in the flour, cocoa powder, 1 tablespoon tapioca flour, baking soda, and salt.

STEP FIVE: Add the melted chocolate and continue stirring until fully combined.

STEP SIX: Pour the brownie mixture into the prepared pan, using a spatula to spread the batter all the way to the edges of the pan. Wipe out the bowl and move on to the pumpkin layer.

For the pumpkin layer:

STEP SEVEN: Into the mixing bowl, add the remaining 3/4 cup pumpkin, 1/3 cup sugar, oat milk, 2 tablespoons tapioca flour, 1 teaspoon vanilla extract, ginger, cinnamon, nutmeg, and allspice. Stir until thoroughly combined.

STEP EIGHT: Into the baking pan, pour the pumpkin over the brownie layer. Use a spatula to spread the pumpkin mixture so that it covers the brownie layer completely.

STEP NINE: Bake for 35 minutes, or until the pumpkin layer is somewhat firm, with very little jiggle to it.

STEP TEN: Set the pie on a cooling rack for 30 minutes then transfer to the refrigerator. Allow to set for at least 2 hours then slice into wedges and serve.

Storage

This pumpkin brownie pie should be covered and kept in the refrigerator until you’re ready to serve.

More Pumpkin Recipes You’ll Love!

• Pumpkin Pecan Waffles
• Pumpkin Crunch Cake
• Vegan Curried Pumpkin Soup
• Vegan Pumpkin Lasagna Rollups
• Vegan Thanksgiving Pumpkin Pie
• Sweet and Salty Pumpkin Seeds

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Pumpkin Brownie Pie

A dairy-free mashup of two favorite desserts – rich, fudgy brownies and creamy pumpkin pie! Perfect for Thanksgiving or Halloween!

5 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: dairy free, Halloween, make-ahead, Thanksgiving

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Cooling & Setting Time: 2 hours hours 30 minutes minutes

Total Time: 3 hours hours 15 minutes minutes

Servings: 8

Calories: 213kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1/2 cup semi-sweet vegan chocolate chips melted
• 1 3/4 cup canned or pureed pumpkin divided
• 3/4 + 1/3 cup granulated sugar divided
• 1/4 cup vegetable oil
• 2 teaspoon vanilla extract divided
• 3/4 cup all-purpose flour
• 1/4 cup unsweeteened cocoa powder
• 3 tablespoons tapioca flour divided
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup oat milk
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon allspice

Instructions

• Preheat the oven to 350°F. Grease a 9-inch springform pan; set aside.
• Pour chocolate chips into a microwave-safe bowl and microwave for 30 seconds. GIve the chocolate chips a quick stir, then microwave another 30 seconds. Stir again and continue until the chocolate chips are melted. Set aside.

For the brownie layer:

• In a large mixing bowl, stir together 1 cup pumpkin, 3/4 cup sugar, vegetable oil, and vanilla extract.
• To this mixture, stir in the flour, cocoa powder, 1 tablespoon tapioca flour, baking soda, and salt.
• Add the melted chocolate and continue stirring until fully combined.
• Pour the brownie mixture into the prepared pan, using a spatula to spread the batter all the way to the edges of the pan. Wipe out the bowl and move on to the pumpkin layer.

For the pumpkin layer:

• Into the mixing bowl, add the remaining 3/4 cup pumpkin, 1/3 cup sugar, oat milk, 2 tablespoons tapioca flour, 1 teaspoon vanilla extract, ginger, cinnamon, nutmeg, and allspice. Stir until thoroughly combined.
• Into the baking pan, pour the pumpkin over the brownie layer. Use a spatula to spread the pumpkin mixture so that it covers the brownie layer completely.
• Bake for 35 minutes, until the pumpkin layer is somewhat firm, with very little jiggle to it.
• Set the pie on a cooling rack for 30 minutes then transfer to the refrigerator. Allow to set for at least 2 hours then slice into wedges and serve.

Nutrition

Calories: 213kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 119mg | Potassium: 239mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8378IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg

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