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    You are in: Home / Recipes / Vegan Pumpkin-Pie Brownies (Gluten-Free) Recipe
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    Vegan Pumpkin-Pie Brownies (Gluten-Free)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Prose's Note:

    I found this recipe at and made it for Thanksgiving. It was a huge hit! Nobody ever would have guessed they were vegan. The brownie layer was super fudgy and the pumpkin topping was deliciously "creamy." I made it gluten-free by using Bob's Red Mill Gluten-Free All-Purpose Flour and adding the xanthan gum, but feel free to use wheat flour and omit the xanthan. For the 2 cups of pumpkin required for this recipe, you will need a 16-ounce can of pumpkin (NOT pumpkin pie filling) or about half a small sugar pumpkin, roasted and pureed (tastes MUCH better than me!) For the spices you can sub about 1/2 teaspoon pumpkin pie spice. You can double the recipe for a crowd and bake it in a 13 x 9" pan.

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    Units: US | Metric

    For the brownie layer

    For the pumpkin layer

    To decorate


    1. 1
      Preheat oven to 350°F Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.
    2. 2
      To make the brownie layer:.
    3. 3
      In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, cornstarch, xanthan gum, baking soda and salt and stir to combine, then mix in the melted chocolate.
    4. 4
      To make the pumpkin layer:.
    5. 5
      Mix all ingredients in a large mixing bowl and beat until thoroughly combined.
    6. 6
      To assemble:.
    7. 7
      Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
    8. 8
      Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.

    Ratings & Reviews:

    • on March 16, 2010


      I thought this was very good! The brownies are nice and moist, and the pumpkin top layer is an added plus. My DH and DD were a little skeptical when I was making them, but gobbled them up quickly afterwards. I'll be making these again for sure! Thanks for another great recipe Prose. Made for Veggie Swap 20, March 2010.

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    • on December 26, 2009


      This was something a little different! It worked out fairly well - I really like the brownie part, really rich. I'd use that recipe for a regular brownie anytime, maybe add a few nuts too. The brownie layer didn't cook up all that well for me, was a little too gooey near the top....but.....I probably should have left it in longer, and because I used rice flour, maybe should have added potato starch or something in addition to the xantham. Next time I'll blend up gluten free flour using a tested recipe, which I should have on hand anyway. The top layer was tasty, it's quite a thin layer if anyone is wondering. If my bottom layer had been better it would have been perfect. Thanks Prose - you always have great recipes!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegan Pumpkin-Pie Brownies (Gluten-Free)

    Serving Size: 1 (66 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 134.4
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 81.1 mg
    Total Carbohydrate 22.7 g
    Dietary Fiber 0.8 g
    Sugars 18.4 g
    Protein 1.0 g

    The following items or measurements are not included:

    gluten-free flour

    xanthan gum

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