Pumpkin Cheesecake Brownie Pie: 7 Irresistible Layers

Name: Pumpkin Cheesecake Brownie Pie: 7 Irresistible Layers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 cup cream cheese; 1/2 cup sugar; 1/4 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/2 cup butter, melted

October 15, 2025

By:

Julia marin

Jump to Recipe·Print Recipe

Oh, the joys of fall desserts! There’s just something magical about the scents of cinnamon, nutmeg, and pumpkin wafting through the kitchen as the leaves turn golden. When I think of cozy gatherings with family, my mind instantly goes to my beloved pumpkin cheesecake brownie pie. Trust me, this dessert is the ultimate mashup of rich flavors and textures that just screams autumn.

Imagine biting into a luscious slice where the creamy pumpkin cheesecake filling meets a fudgy brownie base. It’s like having the best of both worlds! I can’t tell you how many times I’ve made this pie for Thanksgiving or family get-togethers—everyone always asks for seconds! My favorite part? Watching the kids’ faces light up when they take that first bite. This pie has become a staple in our home, and I can’t wait for you to try it too!

Ingredients List

Here’s what you’ll need to whip up this delicious pumpkin cheesecake brownie pie! Make sure to have everything measured out before you dive in—it makes the process so much smoother. Trust me, you’ll want to get the best flavors possible!

1 cup pumpkin puree
1 cup cream cheese (softened for easy mixing)
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 cup butter, melted

Make sure everything is at room temperature, especially the cream cheese—this helps create that smooth texture we’re after! Once you have all your ingredients ready, you’re just a few steps away from a crowd-pleasing dessert!

How to Prepare the Pumpkin Cheesecake Brownie Pie

Now, let’s get down to the fun part—making this delightful pumpkin cheesecake brownie pie! I promise, it’s easier than it sounds. Just follow these steps, and you’ll be well on your way to a dessert that’ll have everyone coming back for more.

Step 1: Preheat the Oven

First things first, you need to preheat your oven to 350°F (175°C). This step is crucial for getting that perfect bake. If you skip this, your pie might not set up right, and we definitely don’t want that! So, turn that oven on and let it heat up while you prepare the batter.

Step 2: Mix the Pumpkin Filling

In a large mixing bowl, combine the pumpkin puree, softened cream cheese, granulated sugar, packed brown sugar, eggs, and vanilla extract. Now, here’s the key: mix everything until it’s nice and smooth. You want a velvety texture that’ll be both creamy and rich. I usually use a hand mixer for this, but a whisk works if you’re feeling strong! Just make sure there are no lumps—smooth is the name of the game!

Step 3: Prepare the Brownie Batter

In another bowl, whisk together the unsweetened cocoa powder, all-purpose flour, ground cinnamon, and ground nutmeg. This is where the magic begins! Mixing the dry ingredients separately helps ensure everything gets evenly distributed. You don’t want clumps of cocoa in your brownie batter, right? So, take your time and make sure it’s well combined.

Step 4: Combine Wet and Dry Ingredients

Now, it’s time to bring it all together! Gradually add the dry mixture to the pumpkin filling. Gently fold it in until everything is well combined. You want a uniform batter that looks deliciously dark and rich. Don’t overmix here—just until you can’t see any dry flour. Trust me, a little care goes a long way!

Step 5: Layer the Ingredients

Grab your greased pie pan and pour half of the brownie batter into the bottom. Spread it out evenly with a spatula. Next, gently spoon the creamy pumpkin mixture over the brownie layer, spreading it out to cover the batter completely. Finally, top it off with the remaining brownie batter. I like to drop spoonfuls of it across the pumpkin layer and then smooth it out gently. It doesn’t have to be perfect—this pie is all about those glorious swirls!

Step 6: Bake the Pie

Time to pop that beauty into the oven! Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. This is the moment of truth! Keep an eye on it towards the end—ovens can vary, and we want that perfect bake. The edges should look set, and the center might have a slight jiggle; it’ll firm up as it cools.

Step 7: Cool and Serve

Once baked, let the pie cool in the pan for about 10-15 minutes before transferring it to a wire rack. This step is super important because it helps the pie set even more. After it’s cooled to room temperature, you can pop it in the fridge for a bit if you want it chilled. Trust me, it’s divine served cold! And, don’t forget—whipped cream is always a fantastic addition on top when you’re ready to serve. Enjoy every scrumptious bite!

FAQ Section

Got some questions about your pumpkin cheesecake brownie pie? No worries! I’ve got you covered with some common queries that might pop up while you’re baking this delicious treat.

Can I use fresh pumpkin instead of canned?
Absolutely! If you want to use fresh pumpkin, just make sure to roast and puree it until smooth. Just remember, it needs to be the same amount as the canned—1 cup should do the trick!

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you’re like me and want to keep that delicious taste intact, make sure it’s sealed up tight!

Can I freeze this pie?
Yes, you can! Just wrap it tightly in plastic wrap and aluminum foil, then pop it in the freezer. It should keep well for about 2 months. When you’re ready to enjoy it again, let it thaw in the fridge overnight!

What can I substitute for eggs?
If you’re looking for an egg substitute, I recommend using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). Just remember, it might change the texture a bit, but it’ll still be tasty!

Why is my brownie pie too dry?
Oh no! If your pie turns out dry, it might be due to overbaking. Every oven is a bit different, so keep an eye on it towards the end of the baking time. You want a slight jiggle in the center that sets as it cools. A toothpick should come out clean but not completely dry!

Why You’ll Love This Recipe

It’s a delightful fusion of pumpkin cheesecake and rich brownie, making every bite a heavenly experience!
Quick and easy to prepare—perfect for busy fall days when you want something special without spending all day in the kitchen.
It’s a crowd-pleaser! Everyone from kids to adults will be reaching for seconds, I promise!
Perfect for any fall gathering, whether it’s Thanksgiving, a potluck, or just a cozy family dinner.
Versatile enough to enjoy as a dessert or even a sweet brunch treat—who doesn’t love pie for breakfast?
It looks stunning on the dessert table, with those gorgeous layers of pumpkin and chocolate making it a showstopper!

Tips for Success

Want to make sure your pumpkin cheesecake brownie pie turns out absolutely perfect? I’ve got some pro tips that I swear by! These little nuggets of wisdom can make all the difference in achieving that dreamy texture and flavor.

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before you start mixing. This helps them blend effortlessly into the pumpkin filling, ensuring a smooth and creamy texture. Nobody likes lumpy cheesecake, right?
Don’t Overmix: When combining your wet and dry ingredients, be gentle! Overmixing can lead to a denser texture. Just mix until everything is combined, and you’ll be golden!
Watch the Baking Time: Every oven is a bit different, so start checking your pie a few minutes early. You want it to be set on the edges but still have that slight jiggle in the center—it’ll firm up as it cools!
Cool Completely: Let your pie cool in the pan for at least 10-15 minutes before transferring it to a wire rack. This will help it maintain its shape, and you’ll avoid any unsightly cracks!
Flavor Boost: Feel free to adjust the spices to your taste! If you love cinnamon or nutmeg, add a little more for that extra fall flavor. You could even sprinkle some chocolate chips in the brownie layer for a delicious surprise!
Serving Suggestions: Serve it chilled or at room temperature with a dollop of whipped cream on top for that classic touch. You could even drizzle some caramel sauce for an added layer of indulgence!

With these tips in your back pocket, you’re all set to create a pumpkin cheesecake brownie pie that will wow your friends and family. Happy baking!

Nutritional Information Section

Alright, let’s talk about nutrition! While I always say desserts are meant to be enjoyed, it’s good to have an idea of what’s in your delicious pumpkin cheesecake brownie pie. Just keep in mind that the nutritional values can vary based on the specific ingredients and brands you use, so these are just estimations!

Serving Size: 1 slice
Calories: Approximately 250
Fat: 12g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 150mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 18g
Protein: 4g

So there you have it! A little indulgence goes a long way, and knowing what’s in your dessert can help you enjoy it even more. Happy baking and savor every bite!

Storage & Reheating Instructions

So, you’ve made this amazing pumpkin cheesecake brownie pie, and now you’ve got some leftovers—lucky you! Storing it properly will keep those delicious flavors intact for days to come. Here’s how I like to do it:

First off, let the pie cool completely at room temperature before you store it. This is super important because if you put it away too warm, it can create moisture in the container, and nobody wants a soggy pie! Once it’s cooled, you can cover it tightly with plastic wrap or transfer it to an airtight container. It’ll stay fresh in the refrigerator for up to 4 days. Just make sure it’s sealed up well to keep out any fridge odors!

Now, if you’re ready to enjoy a slice again, reheating it is a breeze! You can pop a slice in the microwave for about 15-20 seconds, just enough to warm it up without losing that lovely creamy texture. But if you prefer a crispier edge, I recommend reheating it in the oven. Preheat your oven to 350°F (175°C), place the slice on a baking sheet, and warm it for about 10 minutes. This way, the brownie crust gets a bit of that fresh-from-the-oven goodness again!

And there you have it! With these simple storage and reheating tips, you can savor every last bite of your pumpkin cheesecake brownie pie. Enjoy!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.