Pumpkin-Brownie Swirl Pie Recipe

This decadent Pumpkin-Brownie Swirl Pie is made with rich brownie batter, semisweet chocolate chips, creamy pumpkin puree, and warm pumpkin pie spice. The result is the ultimate fall dessert, with a fudgy brownie base and a smooth, spiced pumpkin layer swirled on top. Perfect for a holiday table or a cozy autumn night, this unique pie serves 8 to 10 people.

Pumpkin-Brownie Swirl Pie Ingredients

For the brownie filling:

• 1 stick (1/2 cup) unsalted butter, plus more for the pie plate
• 1 12-ounce bag semisweet chocolate chips
• 2/3 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the pumpkin filling:

• 1 cup pure pumpkin puree
• 1 cup heavy cream
• 1 large egg
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon pumpkin pie spice
• Vanilla ice cream, for serving (optional)

How To Make Pumpkin-Brownie Swirl Pie

1. Prepare the oven and pie plate: Preheat the oven to 350°F (175°C). Generously butter the bottom and side of a 9 1/2-inch deep-dish pie plate.
2. Make the brownie batter: In a medium saucepan, combine the butter, chocolate chips, and brown sugar. Heat over medium heat, whisking every so often, until the butter and chocolate are fully melted and smooth. Remove the pan from the heat.
3. Finish the batter: Whisk the eggs into the chocolate mixture one at a time until combined. Whisk in the vanilla extract until the batter is smooth. Finally, whisk in the flour, cocoa powder, baking powder, and salt until just combined.
4. Bake the brownie base: Pour about one-third of the brownie batter into the prepared pie plate and spread it evenly. Set aside the rest of the batter for later. Bake the base layer until it is just starting to set and the top looks shiny, which takes about 20 minutes.
5. Mix the pumpkin filling: While the brownie base is baking, make the pumpkin filling. In a medium bowl, combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, and pumpkin pie spice. Whisk everything together until the mixture is completely smooth.
6. Assemble and swirl the pie: Pour the pumpkin filling over the warm, baked brownie layer. Stir 1 tablespoon of water into the remaining brownie batter to loosen it slightly. Spoon the batter in about 6 large scoops onto the pumpkin filling. Use the back of a spoon or a knife to gently pull the brownie batter into the pumpkin to create a swirled pattern.
7. Bake the pie: Bake for 40 to 45 minutes, until the pie is set and a toothpick inserted into the center comes out with moist crumbs. Transfer the pie to a wire rack and let it cool completely before slicing. Serve with vanilla ice cream, if desired.

Recipe Tips

• Don’t Overbake the Brownie Base: The first bake is just to set the bottom layer. It will continue to cook in the second bake, so pulling it out after 20 minutes is key to ensuring the final brownie layer stays perfectly moist and fudgy.
• Create a Gentle Swirl: To get that beautiful marbled look, don’t overmix the batters. After you dollop the brownie batter on top, use just a few gentle drags with a knife to create the swirl. Less is more for a distinct pattern.
• Use a Deep-Dish Pie Plate: This recipe makes a generous amount of filling. Using a 9 1/2-inch deep-dish pie plate is important to ensure that the pie doesn’t overflow while baking.
• Cool Completely for Clean Slices: You must let this pie cool completely before slicing. This allows the pumpkin custard and brownie to set fully. Slicing it while warm will result in a messy, gooey texture.

What To Serve Pumpkin Brownie Pie

This rich and decadent pie is absolutely perfect with a scoop of classic vanilla ice cream, which melts slightly and cuts through the richness of the chocolate. You can also serve it with a simple dollop of fresh whipped cream. For a beverage, a cold glass of milk or a hot cup of strong black coffee makes an excellent pairing.

How To Store Pumpkin Brownie Pie Leftovers

• Refrigerate: Due to the pumpkin custard layer, this pie should be stored in the refrigerator. Cover the pie plate with plastic wrap or transfer slices to an airtight container. It will keep well for up to 5 days.
• Freeze: This pie freezes wonderfully. You can freeze the whole pie or individual slices. Wrap them tightly in a layer of plastic wrap followed by a layer of aluminum foil. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

Pumpkin-Brownie Swirl Pie Nutrition Facts

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 105mg
• Sodium: 170mg
• Total Carbohydrate: 55g
• Dietary Fiber: 4g
• Sugars: 38g
• Protein: 6g

Frequently Asked Questions

• Why is there no crust in this pie? This is a modern, crustless-style pie. The bottom layer of baked brownie acts as a rich, fudgy base, which is a delicious alternative to a traditional pastry crust.
• Why do I add water to the leftover brownie batter? As the brownie batter sits, it will thicken and become stiff. Adding a tablespoon of water helps loosen it back up to a spoonable consistency, making it much easier to dollop and swirl on top of the pumpkin filling.
• Can I use a regular 9-inch pie plate? It is not recommended. This recipe is designed for a 9 1/2-inch deep-dish pie plate to hold all of the batter and filling. A standard 9-inch plate will likely be too shallow and could overflow in the oven.
• How do I know when the pie is fully baked? The pie is done when the edges are firm and a toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. The center should be mostly set and not overly jiggly.

Try More Recipes:

• Ginger Pumpkin Tart Recipe
• Pumpkin Pie Dip Recipe
• Pumpkin Apple Pie Recipe