Oh She Glows: Brownie Pumpkin Pie with a Crunchy Pecan Topping

3 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 283.5
  • Total Fat: 13.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 155.1 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.3 g

View full nutritional breakdown of Oh She Glows: Brownie Pumpkin Pie with a Crunchy Pecan Topping calories by ingredient

Number of Servings: 12


    Pumpkin Brownie Layer
    Pumpkin, canned, 1 cup
    Granulated Sugar, .75 cup
    Coconut Oil, .25 cup
    Flour, white, .75 cup
    Vanilla Extract, 1.5 tsp
    Arrowroot, 1 tbsp.
    salt, Hain* sea salt, .5 tsp
    Arm & Hammer Baking Soda, 0.5 tsp

    Pumpkin Pie Layer
    Pumpkin, canned, without salt, 1 cup
    Arrowroot, 2 tbsp.
    Vanilla Extract, 1 tsp
    Granulated Sugar, .33 cup
    Almond Breeze Almond Milk, Unsweetened Vanilla, .3 tbsp.
    Cinnamon, ground, 1.75 tsp
    Nutmeg, ground, .25 tsp

    Pecan Topping
    Earth Balance Natural Buttery Spread, 4 tbsp
    Sucanat, 0.5 cup
    Flour, white, .33 cup
    Pecans, .75 cup, chopped


1. Preheat oven to 350F and grease a pie pan.
2. For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take the entire mixture and place in pie pan. Wet spatula and spread around evenly so it is smooth.
3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add on top of brownie mixture. Garnish with grated chocolate (I used a lemon zester to grate the chocolate).
4. For Pecan topping: Mix all ingredients until well combined and sprinkle on top of the pie.
5. Bake for 35-40 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.
6. Serves approx 8-12 slices. Serve with vegan ice cream if desired. I love coconut bliss vanilla.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user ITREASUREIT.

Member Ratings For This Recipe

  • no profile photo

    I followed the recipe exactly. After baking the brownie layer was still raw. I left it in the oven another 20 minutes and it's still a gloppy mess. The pumpkin layer is too thick and the instructions for the topping didn't say to melt the margarine, so the topping comes out like toasted flour. - 2/6/15

  • no profile photo

    Tried this recipe for the first time at Thanksgiving. It was a huge hit with everyone, vegan and non vegan guests. Loved it ! - 11/30/13