Pumpkin Brownie Pie

Pumpkin Brownie Pie | BakeNQuilt.com

I’ve been thinking about making this Pumpkin Brownie Pie since last Thanksgiving.  Even though I love pumpkin in most forms, I have to confess that I do not care for traditional pumpkin pie.  Something about the cold squishy texture just doesn’t do it for me.  Brownies, however, are a dessert I can really be thankful for!  I decided to make a pumpkin brownie pie for the holidays this year in an effort to please both pie lovers and myself and I’m very happy with how it came out.   It’s a bit like a brownie and pumpkin bread had a baby.  We kept cutting slivers to “even out” the pie in the tin, a good indication that the recipe is a keeper in our house!  My personal tester also enthusiastically volunteered to help eat all my repeat attempts to tweak the recipe though he declared each pie to be perfect so his feedback wasn’t all that helpful! 🙂

I started with a basic fudgy brownie batter which I divided in half, adding chocolate to one half and pumpkin and spices to the other.  I dropped the batter by alternating spoonfuls into the unbaked pie shell and then swirled it carefully with a knife, being careful not to scrape the bottom crust.  It will look like it isn’t enough batter, but it puffs up beautifully as it bakes.  Before baking, I sprinkled some chopped pecans on the top.  The pecans toast as the pie bakes and add a nice flavor and crunch to the pie.  This pie keeps very well, so it’s also a good one to make the day before which is always a plus when cooking a big dinner!

Unbaked pumpkin brownie pie | BakeNQuilt.com

Pumpkin Brownie Pie | BakeNQuilt.com

Pumpkin Brownie Pie
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Brownie and pumpkin batter swirled together in a deep dish buttery pie shell and topped with chopped pecans.
  • 1 prepared deep-dish unbaked pie crust, preferably an all-butter crust
  • 4 oz bittersweet chocolate, chopped
  • ¼ C unsalted butter
  • 1 C granulated sugar
  • 2 tsp. vanilla
  • 3 eggs, at room temperature
  • 1 C plus 2 Tbsp. all purpose unbleached flour, divided
  • ½ tsp. baking powder
  • pinch of salt
  • 1 tsp. pumpkin pie spice
  • ½ Cup pumpkin puree (not pie filling)
  • ½ Cup chocolate chips
  • ½ Cup chopped pecans
  1. Preheat the oven to 350F.
  2. Melt the butter and the 4 oz of chopped chocolate gently over low heat or on low power in the microwave, stirring until smooth. Set aside to cool.
  3. With a mixer, beat the eggs, sugar and vanilla together until thick, fluffy and very light in color. Depending on the strength of your mixer, this can take up to 5 minutes so be patient.
  4. In a small bowl, stir together 1 Cup of flour, the salt and the baking powder. Gently fold this into the egg mixture just until incorporated, trying not to deflate the eggs much.
  5. Divide the batter evenly into two smaller bowls.
  6. Fold the chocolate and butter mixture into one of the bowls of batter, stirring very gently just until the chocolate is incorporated. Then fold in the ½ cup of chocolate chips.
  7. Into the other bowl of batter, gently stir in the remaining 2 Tbsp. of flour, the pumpkin pie spice and the pumpkin puree.
  8. Alternately dollop the two batters into the prepared pie shell and then gently swirl with a table knife, being careful not to scrape the bottom of the pie shell.
  9. Sprinkle chopped nuts on top and bake the pie on the middle rack in the oven for 40-45 minutes. The crust should be lightly golden on the edges and the brownie should be set at the edges and just set in the middle.
  10. Cool on a rack to room temperature before serving. The pie keeps very well and can easily be made the day before.


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