Pumpkin Pie Brownies

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



For the brownie layer

  • 1 cup almond butter
  • 1/2 cup maple syrup
  • 2 tablespoons coconut oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • Pinch of sea salt
  • 1/3 cup mini chocolate chips

For the pumpkin pie layer

  • 1 1/2 cups pure pumpkin puree
  • 1 egg
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of sea salt
  • 1 tablespoon of almond meal
  • 1 tablespoon coconut sugar


  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.


  • This is the tough part: these taste even better if brought to room temperature and stored in the fridge overnight (covered). This is the perfect make-ahead dessert recipe for any holiday parties coming up, too!

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