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Gluten-Free Pumpkin Brownie Pie

Gluten-Free Pumpkin Brownie Pie

This rich, fudgy pie is the perfect end to any holiday meal. Serve with whipped cream, or vanilla or coffee ice cream. I used Bob's Red Mill Gluten-Free All-Purpose Baking Flour in this recipe. If you are not concerned with being gluten-free, you can make this pie with all-purpose flour. Don't try to fit this into a regular pie plate--you must use a deep dish.
Servings 10
Author Turnip the Oven

Ingredients

For the brownie filling

  • 1/2 cup unsalted butter 1 stick
  • 1 package dark chocolate chips 12-ounce
  • 2/3 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup gluten-free all-purpose baking flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the pumpkin filling

  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1/4 cup gluten-free all-purpose baking flour
  • 1/2 teaspoon pumpkin pie spice or a pinch of cinnamon, nutmeg, and ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350ºF. Spray a 9-inch deep dish pie plate with nonstick spray.
  2. To make the brownie filling: combine the butter and chocolate chips in a small saucepan. Heat over medium-low heat, stirring often, until melted and smooth. Stir in the light brown sugar. Remove from the heat and whisk in the eggs, one at a time, the vanilla, flour, cocoa, baking powder, and salt. Pour about 1/2 the batter into the bottom of the pie plate and spread evenly. Bake until shiny and just starting to set, about 20 minutes. Cool 10 minutes.
  3. Meanwhile, make the pumpkin filling: in a medium bowl, whisk the pumpkin, heavy cream, egg, sugar, flour, pumpkin pie spice, and salt.
  4. Pour the pumpkin filling into the pie plate over the brownie layer. Whisk 1 tablespoon of water into the remaining brownie batter. With a spoon, drop scoops of brownie batter over the pumpkin batter. Use a butter knife to gently swirl the brownie batter into the pumpkin. (If it seems like the brownie batter is sinking too much, leave some of the scoops on the surface unswirled.)
  5. Bake until the pumpkin is set and the brownie swirls are shiny, 45 to 50 minutes. Transfer to a rack and cool completely. (The pie can be made ahead and refrigerated for 2 days.) Bring to room temperature before serving.