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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!

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 11 votes
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Course: Dessert
Cuisine: American
Keyword: dairy free, Halloween, make-ahead, Thanksgiving
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling & Setting Time: 2 hours 30 minutes
Total Time: 3 hours 15 minutes
Servings: 8
Calories: 213kcal
Author: Holly Gray

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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