Pumpkin Brownie Pie is a mash-up of two classic American desserts: pumpkin pie and brownies! Perfect for Thanksgiving dessert!
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Pumpkin Brownie Pie

Course: Dessert
Keyword: fall, pie, Thanksgiving, vegetarian


  • 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. 

Brownie Batter:

  • 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. 

Pumpkin batter:

  • 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.