Pumpkin Brownie Pie is a
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If pumpkin pie and brownies had a baby, it would be this pumpkin brownie pie. And
First, a confession: I grew up not liking pumpkin pie. Much to my mother’s sadness, no one else in our family really liked it, so it wasn’t a staple on our Thanksgiving table.
My love of pumpkin has grown over the years (for proof, check the frosted pumpkin cookies, pumpkin oatmeal bread or pumpkin dip). But I still never really loved pumpkin pie. So last year for hosting Thanksgiving, I set out to make a pumpkin pie hybrid that I couldn’t resist!
My solution: add chocolate. I ended up basing my concept on this, but with my own version of the recipe. You get the solid brownie layer topped with a pumpkin mousse, marbled with more chocolate throughout!
Add a little homemade whipped cream to add the perfect balance!
Flavor-wise, this pumpkin brownie pie reminds me of chocolate pumpkin bread, with the deep chocolate enhancing but not overpowering the pumpkin. Since it’s crustless, the brownie layer acts partly as a crust and partly as texture to the light pumpkin mousse.
This recipe is intended as a deep dish pie. If you only have regular pie pans, simply don’t use all the mixtures at the end. There is enough leftover batter to make two extra mini-pies in ramekins!
This is also an excellent dessert to make the day before. My mom bakes all her pies before Thanksgiving and I think it’s brilliant. One less thing to keep an eye on in the oven? Yes, please!
First cook most (but not all) the chocolate batter to create a brownie crust layer.
Add the pumpkin on top and swirl with the chocolate batter!
Cannot get over this marbling effect!
Pumpkin Brownie Pie
- 1 stick unsalted butter
- 1/2 cup brown sugar
- 1/4 cup sugar
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1 cup heavy cream
- 3 eggs
- 12 oz chocolate chips semisweet
- 1 Tbsp unsweetened cocoa powder
- 1 1/4 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- Preheat the open to 350°F and grease a deep dish pie pan.
- Heat the chocolate chips, brown sugar and butter in a medium saucepan over medium-low heat. Stir occasionally until just melted and combined.
- Remove from heat and let sit for a minute. Whisk in 2 eggs, one at a time, then the vanilla. Add the cocoa powder, baking powder, flour and salt, whisking until just combined.
- Pour about a third of the batter into the pie pan and bake 20 minutes. Set aside the rest of the batter for later.
- Combine heavy cream, sugar, pumpkin puree, pumpkin pie spice and remaining egg & flour in a mixing bowl. Stir until smooth.
- Pour the pumpkin batter over the cooked brownie batter.
- Stir a tablespoon of water into the remaining brownie batter, then use a spoon to scoop it into the pumpkin batter, swirling as you go.
- Bake for 40-45 minutes, until the top is set.
If you need a pumpkin pie remix this Thanksgiving, make pumpkin brownie pie!!
Planning your holiday meal? Check out our full Thanksgiving inspiration here!