Thanksgiving: Pumpkin Brownie Pie

Pumpkin Brownie Pie Adapted from Oh She Glows
This is one of the most decadent desserts I have ever made. The brownie is perfectly chocolatey and gooey while the pumpkin pie filling is better than traditional pumpkin pie. Gluten-free, dairy-free, vegan.

Print this recipe.

Serves 8

Pumpkin Pie Filling

1 cup canned pumpkin
2 tbsp arrowroot powder
1 tsp vanilla extract
¼ cup sucanat
3 tbsp unsweetened almond or soy milk
1 tsp pumpkin pie spice
1 tsp cinnamon

Combine all pumpkin pie filling ingredients together in a medium sized bowl and set aside.

Gluten-free Brownie

1 tbsp flaxseed, ground
¾ c + 2 tbsp brown rice flour
1 cup almond flour
2 tbsp arrowroot powder
½ cup cocoa powder
1 tsp cinnamon
½ tsp sea salt
¼ tsp baking soda
¼ cup + 2 tbsp earth balance
½ cup + ¼ cup dark chocolate chips (at least 70% cacao), divided
3 tbsp water
2/3 cup sucanat
¼ cup unsweetened almond or soy milk
1 tsp vanilla extract
¾ cup pecans

Preheat oven to 350˚. Grease a pie plate with coconut oil.

In a medium sized bowl whisk together flaxseed, flours, arrowroot, cocoa powder, cinnamon, sea salt and baking soda.

In a microwave-safe bowl melt together earth balance and ½ cup dark chocolate, microwaving for 30-45 seconds, stirring every 15 seconds. Add water, sucanat, milk and vanilla to melted chocolate, stir to combine.

Pour wet ingredients into dry and stir until just combined. Do not overstir. Gently fold in ¼ cup dark chocolate chips.

Pour brownie batter into pie plate and press into pie plate using the back of a spatula. Pour pumpkin pie filling on top of brownie and smooth out to cover brownie. Sprinkle pecans over the top of the pumpkin pie filling.

Bake 32-38 minutes until pumpkin pie filing is browned and set.

Cool on a wire rack for 15 minutes and then transfer to fridge to cool for at least a 1 hour and 15 minutes. Best if chilled overnight.

Bring to room temperature before serving. Top with coconut milk ice cream, whipped cream or coconut milk whipped cream.

This pie can be made up to 2 days in advance and stored in the fridge. Bring to room temperature before serving.

This recipe is part of a series featuring my Thanksgiving menu.

Other Thanksgiving posts:

Thanksgiving Menu Planning
Spicy and Smoky Turkey Rub
Roast Turkey with Herby Gravy
Cherry, Apple and Mushroom Stuffing
Spiced Cranberry and Apple Sauce

Roasted Brussels Sprouts and Pecans

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