Chocolate Brownie Pumpkin Pie

Pumpkin Pie Brownie adapted from Vegan Cupcakes Take Over the World


For the chocolate brownie 

4 ounces / 115 grams  of dark vegan chocolate, melted

1 cup canned or pureed pumpkin ( 1 regular can equals 2 cups)

3/4 cup raw sugar

1/5 cup canola oil

1 teaspoon vanilla extract

15 ml espresso shot (optional but adds a great kick)

3/4 cup flour

1/4 cup good quality cocoa powder

1 tablespoon tapioca flour or arrowroot or corn starch

1/4 teaspoon baking soda

1/4 teaspoon salt

For the pumpkin pie 

1 cup canned or pureed pumpkin (the remaining 1/2 can used above)

2 tablespoons tapioca flour or arrowroot or cornstarch

1/2 cup non-dairy milk (I used soy)

1/3 cup raw sugar

1 teaspoon vanilla extract

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

pinch ground nutmeg

pinch ground allspice

dark vegan chocolate mousse or fruit to serve


Preheat oven to 350˚F / 180˚C . Grease a 9 inch springform cake pan, or a 9 inch loaf pan lined with grease paper to prevent the sides from sticking.

To make the brownie

Melt the chocolate in a double broiler or in the microwave.

In a large mixing bowl mix the canned pumpkin, sugar, oil, vanilla and espresso. Sift in the flour, cocoa powder, tapioca (or arrowroot or cornstarch), baking soda and salt and stir to combine.  Then mix in the melted chocolate and combine thoroughly. These are not like cupcakes, you cannot over mix them so mix away.

Use a spatula to spread the brownie mixture into the base of the baking pan. You want to ensure the brownie mixture evenly covers the base of the pan and rises at the edge to form a crust.

To make the pumpkin layer:

Simply mix all the ingredients in a large bowl and stir until thoroughly combined.

Pour the pumpkin mixture over the brownie base, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (it still has to cool so a little jiggling is fine).

Let it stand at least 20 minutes placing in the fridge (on a wooden board) to let it set for at least an hour and a half, overnight is better. Once set, decorate with chocolate mousse or fruit and serve.

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