Can’t decide between a rich, fudgy, decadent chocolate brownie and a creamy, warmly spiced pumpkin pie for your holiday dessert? With this incredible, show-stopping Pumpkin-Brownie Swirl Pie, you don’t have to choose! This is the ultimate fall dessert mash-up, combining two of the most beloved flavors of the season into one stunning, easy-to-make, and completely unforgettable pie.
This isn’t just another dessert recipe; it’s a guide to creating a true masterpiece that is guaranteed to be the star of your Thanksgiving table. We start by creating a rich, fudgy brownie that acts as both the bottom “crust” and the beautiful, dramatic swirl on top. In between is a silky-smooth, classic pumpkin pie custard. It’s a perfect harmony of deep chocolate and cozy pumpkin spice in every single bite.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Fall Dessert Mash-Up
What makes this Pumpkin-Brownie Swirl Pie so spectacular is its brilliant construction and its incredible combination of flavors and textures. The base is a par-baked layer of from-scratch, fudgy brownie, which provides a rich, chocolatey foundation. This is topped with a light and creamy pumpkin pie filling. The final, artistic touch is a beautiful swirl of more brownie batter on top. Baked together, it creates a dessert that is part pie, part brownie, and 100% delicious.
| Metric | Time / Level |
| Total Time | 2 hours 30 minutes (includes cooling) |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 slices |
The Essential Ingredients for This Showstopper
This recipe is built from two perfect, from-scratch components.
- The Fudgy Brownie Batter: This is a rich, dense, and deeply chocolatey foundation.
- Semisweet Chocolate Chips & Unsweetened Cocoa Powder: Using both melted chocolate chips and cocoa powder is a professional trick that creates a deep, complex, and layered chocolate flavor.
- Melted Butter & Brown Sugar: This combination is the secret to a wonderfully dense, chewy, and fudgy brownie texture with a rich, caramel-like sweetness.
- Instant Espresso Powder (Optional but Highly Recommended!): This is a brilliant secret ingredient! A teaspoon of instant espresso or coffee powder will not make your pie taste like coffee. Instead, it has a magical ability to deepen and intensify the flavor of the chocolate, making it taste even richer.
- The Creamy Pumpkin Pie Filling: A classic, foolproof, and perfectly spiced pumpkin custard.
- Pure Pumpkin Purée: It is absolutely essential to use 100% pure pumpkin purée, not pumpkin pie filling (which is pre-sweetened and spiced). This provides the authentic pumpkin flavor and beautiful orange color.
- Heavy Cream & an Egg: This classic duo is the key to a rich, smooth, and perfectly set custard filling.
- Pumpkin Pie Spice: A classic blend of warm spices like cinnamon, nutmeg, ginger, and cloves that instantly gives the filling that signature, irresistible “fall” flavor.
Step-by-Step to a Perfect Pumpkin Brownie Pie
This recipe is a rewarding baking project. Follow these detailed steps for a beautiful, swirled result.
Step 1: Make the Fudgy Brownie Batter
First, preheat your oven to 350°F (175°C). Generously butter the bottom and sides of a 9 1/2-inch deep-dish pie plate.
In a medium saucepan, combine the 1 stick of unsalted butter, the 1 cup of semisweet chocolate chips, and the 2/3 cup of packed light brown sugar. Place the pan over medium heat and whisk occasionally, until the butter and chocolate are completely melted and the mixture is smooth.
Remove the pan from the heat. Whisk in the 2 large eggs, one at a time, until they are fully incorporated. Then, whisk in the 1 teaspoon of pure vanilla extract until the batter is smooth and glossy.
In a separate small bowl, whisk together the 1/2 cup of all-purpose flour, the 2 tablespoons of unsweetened cocoa powder, the 1/2 teaspoon of baking powder, and the 1/4 teaspoon of salt.
Gently whisk the dry ingredients into the wet ingredients until they are just combined.
Step 2: Create and Par-Bake the Brownie Crust
Pour about one-third of the prepared brownie batter into your prepared pie plate. Use a spatula to spread it into an even layer, creating the bottom “crust” of your pie. Set aside the remaining two-thirds of the brownie batter.
Bake the brownie crust for about 20 minutes, until it is just starting to set and the top has become shiny.
Step 3: Prepare the Creamy Pumpkin Filling and Assemble
While the brownie crust is baking, you can prepare the simple pumpkin filling.
In a medium bowl, combine the 1 cup of pure pumpkin purée, the 1 cup of heavy cream, the 1 large egg, the 1/4 cup of granulated sugar, the 1/4 cup of all-purpose flour, the 1/2 teaspoon of pumpkin pie spice, and a pinch of salt. Whisk everything together until the mixture is completely smooth.
Carefully remove the hot pie plate with the par-baked brownie crust from the oven. Gently pour the prepared pumpkin filling over the warm brownie layer.
Step 4: The Art of the Swirl and the Final Bake
Stir 1 tablespoon of water into the remaining brownie batter that you set aside. This is a clever trick that will thin out the thick brownie batter just slightly, making it much easier to dollop and swirl.
Spoon the remaining brownie batter (in about 6 large dollops) over the top of the pumpkin filling.
Use the back of a spoon or the tip of a knife to gently pull the dollops of brownie batter through the pumpkin filling to create a beautiful, marbled, or swirled pattern.
Bake the pie until the filling is set around the edges and the center is no longer soupy, about 40 to 45 minutes.
Transfer the pie to a wire rack and let it cool completely before slicing. Serve with a generous scoop of vanilla ice cream or a dollop of fresh whipped cream.
The Ultimate Fudgy Pumpkin Brownie Swirl Pie
A decadent hybrid dessert, this Pumpkin-Brownie Swirl Pie features a fudgy brownie layer and a creamy pumpkin pie filling baked together in a deep-dish pie plate. The recipe starts by creating a rich brownie batter, a portion of which is par-baked to form a bottom crust. A smooth, spiced pumpkin pie custard is then poured over the brownie base. The remaining brownie batter is thinned slightly and spooned on top, then swirled into the pumpkin filling to create a beautiful marbled pattern before the final bake.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 4 hours 30 minutes (includes cooling time)
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Brownie Batter:
- 1 stick (8 tablespoons) 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
- For Serving (optional):
- Vanilla ice cream
Instructions
- Preheat the oven to 350°F. Butter the bottom and side of a 9 1/2-inch deep-dish pie plate.
- Make the Brownie Batter: In a medium saucepan over medium heat, melt the butter, chocolate chips, and brown sugar, whisking occasionally, until smooth. Remove from the heat.
- Whisk in the eggs one at a time, then whisk in the vanilla until smooth.
- Whisk in the flour, cocoa powder, baking powder, and salt until just combined.
- Par-Bake the Crust: Pour about one-third of the brownie batter into the prepared pie plate and spread it to cover the bottom. Reserve the remaining batter. Bake for about 20 minutes, until just starting to set.
- Make the Pumpkin Filling: While the brownie crust bakes, combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, and pumpkin pie spice in a medium bowl. Whisk until smooth.
- Assemble and Bake: Pour the pumpkin filling over the warm, par-baked brownie layer.
- Stir 1 tablespoon of water into the remaining brownie batter to thin it slightly. Spoon the batter in about 6 scoops onto the pumpkin filling.
- Use the back of a spoon to gently pull the brownie batter into the pumpkin filling to create a swirled pattern.
- Bake for 40 to 45 minutes, until the pie is set.
- Transfer the pie to a wire rack and let it cool completely before serving. Serve with vanilla ice cream, if desired.
Notes
- This pie has a unique construction where the brownie batter serves as both the bottom crust and the decorative swirl on top.
- Par-baking the bottom brownie layer is a key step to ensure it is fully cooked.
- It is important to let the pie cool completely to allow the pumpkin custard to set properly before slicing.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 550-650
- Sugar: 50-60 g
- Sodium: 200-300 mg
- Fat: 35-45 g
- Saturated Fat: 22-28 g
- Trans Fat: 0 g
- Carbohydrates: 55-65 g
- Fiber: 4-6 g
- Protein: 8-10 g
- Cholesterol: 120-150 mg
Storage and Make-Ahead Tips
This Pumpkin-Brownie Swirl Pie is a fantastic make-ahead dessert for a stress-free holiday.
- Make-Ahead: You can bake this pie completely up to 2 days in advance. Let it cool completely, then cover it tightly with plastic wrap and store it in the refrigerator. The flavors will actually meld and become even more delicious overnight.
- Storage: Store any leftover pie, covered, in the refrigerator for up to 5 days.
- Serving: This pie is delicious served chilled, at room temperature, or gently warmed for a few seconds in the microwave to bring back that gooey brownie texture.
For more recipe follow my Pinterest account
Creative Recipe Variations
This delicious and decadent recipe is a wonderful base for your own creative and flavorful twists.
- Add a Nutty Crunch: For a wonderful textural contrast, you can fold 1/2 to 3/4 of a cup of toasted, chopped pecans or walnuts into the brownie batter at the very end, before you create the crust and the swirl.
- Make it a “Cheesecake” Swirl Pie: For a richer, tangier version that is reminiscent of a pumpkin cheesecake, you can create a simple cream cheese swirl. Instead of using the reserved brownie batter for the top, whisk together 8 ounces of softened cream cheese, 1/4 cup of sugar, and 1 egg. Dollop this over the pumpkin filling and swirl it in before baking.
- Use a Different Chocolate: For a more intense, less sweet chocolate flavor, you can substitute the semi-sweet chocolate chips with an equal amount of bittersweet or dark chocolate. For a sweeter, more “blondie”-like version, you could even try it with white chocolate chips.
Enjoy The Ultimate Fall Dessert Mash-Up!
You’ve just created a truly special, show-stopping dessert that is the very definition of a holiday indulgence. This Pumpkin-Brownie Swirl Pie is a perfect harmony of rich chocolate and warm pumpkin spice, with a wonderful texture that is both fudgy and creamy. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested tradition at your holiday table.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, decadent dessert!
Frequently Asked Questions (FAQs)
Q1: What is the best way to create a beautiful swirl on top of the pie?
The key is to not overthink it! After you have dolloped the reserved brownie batter on top of the pumpkin filling, simply use the tip of a butter knife or a small, offset spatula to gently drag it through the dollops in a simple “S” shape or a figure-eight pattern, a few times in each direction. Just a few simple passes will create a beautiful, marbled effect.
Q2: How do I know for sure when the pie is fully baked?
The pie is perfectly baked when the edges of the pumpkin filling are set and look slightly puffed, and the very center of the pie is no longer liquidy or soupy. It should have only a very slight jiggle to it when you gently nudge the pan. It will continue to set up from the residual heat as it cools.
Q3: Can I make this in a different size pan, like a square baking dish?
Yes, this recipe would work beautifully in a standard 8×8-inch or 9×9-inch square baking dish. The baking time should be very similar, but it’s always a good idea to start checking for doneness a few minutes early.
Q4: How should I store this Pumpkin-Brownie Swirl Pie?
Because the pumpkin filling is a rich, egg-based custard, the finished pie must be stored in the refrigerator. Let it cool completely, then cover it tightly with plastic wrap or foil. It will stay fresh and delicious for up to 5 days.
Q5: Can I use pumpkin pie filling instead of 100% pure pumpkin purée?
It is highly recommended that you use 100% pure pumpkin purée. Canned pumpkin pie filling is a pre-made product that already contains a significant amount of sugar and spices, which will throw off the balance of this recipe and could make your pie overly sweet and improperly spiced.