Pumpkin Pie Brownies

A grain-free and dairy free version of this festive fall dessert. No refined sugar!



For the brownie layer

For the pumpkin pie layer


  1. 1. Preheat the oven to 325, and grease a 6×10 inch glass baking dish with coconut or olive oil.
  2. 2. In a large bowl, prepare the brownie layer batter. Fluff the almond butter with a fork until smooth and creamy, and then thoroughly mix in the remaining ingredients until smooth and well-combined.
  3. 3. Pour the brownie layer into the dish, and bake for 12 minutes.
  4. 4. While the brownie layer is baking, prepare the pie layer. Mix all ingredients in a large bowl until smooth.
  5. 5. After removing the brownies from the oven, allow to cool slightly (5 minutes or so), before *gently* smoothing the pumpkin pie layer on top.
  6. 6. Place back into the oven to back for 35-40 minutes, until the pumpkin layer is firm and slightly browned around the edges.


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