Gluten Free and Vegan Pumpkin Brownie Pie
This Gluten Free and Vegan Pumpkin Brownie Pie is the best of both worlds. It's a flaky buttery pie crust filled with a fudgy half-baked brownie. Gluten free, dairy free, soy free, egg free, peanut free, and suitable for vegans.
Servings: 9 people
Calories: 186kcal
Ingredients
- 1 Gluten Free Vegan Pie Crust
- 1 20.6 oz Bag/Box of Store-Bought Brownie Mix - see blog post for brand suggestion & coupon
- 1 15 oz Can of Pure Pumpkin Puree
- 1/4 cup Oil olive oil or sunflower oil work well
- 1 tablespoon Oil or dairy free butter for crust edge I used melted coconut oil
- Vegan Caramel Sauce, Powdered Sugar, or Vegan Whipped Cream for Optional Topping - see blog post for details
Instructions
- Preheat your oven to 350ºF. Then roll out your pie crust and place it in your pie pan. If rolling out one of Perfect Gluten Free Vegan Pie Crusts follow the recipe for best results when rolling. Prick the bottom of your pie crust with a fork to prevent it from puffing up while baking.
- In a large bowl mix your brownie mix with pumpkin puree and oil. *Do not add anything the box says, just add these ingredients. Mix well then spread evenly into your pie crust. Brush the edge of your pie crust with oil.
- Bake in the center of your oven for 50 minutes. The brownie should feel firm when you tap it lightly with your hands. If the brownie is still wet to touch but your crust is beginning to burn just lightly wrap aluminum foil around the crust.
- Let cool completely then top with your optional topping.
Notes
I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.
Nutrition
Calories: 186kcal | Carbohydrates: 11g | Protein: 1g | Fat: 14g | Saturated Fat: 4g | Sodium: 91mg | Potassium: 22mg | Fiber: 1g | Sugar: 30g | Vitamin A: 17IU | Calcium: 4mg | Iron: 1mg