Pumpkin Pie Swirled Brownie Tart

IMG_4205picnik.jpeg

Ah the sweet smell of pumpkin pie and chocolate sneaking out of the oven. Doesn’t get much better than that!

Hope everyone had a great weekend. Busy busy busy as usual around here with the boys sweaty soccer games and lots of running around. I was cracking up at the movie theater Friday night. My girlfriend and I went to see “Fame” and couldn’t help feeling so old! We were the only ones in the entire theater that wasn’t cheering and clapping throughout the various parts of the movie. At least it was entertaining, guess I’m just a teenie bopper at heart!

Another simple Fall lovin’ recipe for you today. It’s a fabulous way to jazz up that trusty box of brownie mix you’ve got laying around the pantry. Swirl in some of my pumpkin pie recipe and out comes this gorgeous, looks like you’ve slaved all day in the kitchen, little slices of heaven. Top each slice with some cinnamon spiced cream cheese and you are good to go. Enjoy!

IMG_4194picnik.jpeg

IMG_4192picnik.jpeg

IMG_4228picnik.jpeg

Pumpkin Pie Swirled Brownie Tart

2 rolls Pillsbury pie crust, thawed (or use your own pie crust recipe)

2 boxes brownie mix (8×8 inch size)

1 Cup pumpkin, from can like Libby’s

1/4 Cup granulated sugar

1/4 Cup evaporated milk

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 egg beaten

______________

4 oz softened cream cheese

1/2 Cup powdered sugar

1 Tablespoon milk

1/4 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F. Unroll pie dough from packaging and press into 2 tart pans with removable bottoms or 2 pie pans work just fine too. If you are using a pie pan make sure it’s not a deep dish style, the brownie mix will not fill to the top. With a fork, poke holes into the bottom of each crust then bake the pie crusts for 15 minutes then remove from oven. Prepare each brownie batter according to package directions. Pour each of the mixes into your tart or pie pan.

2. In a large bowl beat the pumpkin, sugar, milk, cinnamon, nutmeg and egg until well combined. Divide into 2 equal parts and dollop spoonfuls over each brownie pie. Take a knife and carefully swirl pumpkin pie into brownie batter without over swirling. You should see swirls. Be careful not to run your knife too far down tearing the crust. Bake for 35-38 minutes or until a toothpick comes out nearly clean when poked in the center of the brownie pie. Remove and let cool completely before slicing.

3. In a large bowl mix the cream cheese, powdered sugar, milk and cinnamon until smooth and creamy. Place dollops over each slice of pie. Serve with a tall glass of milk, enjoy!

8 slices

________________________________

Have a wonderful new week, come back soon with another Pumpkin recipe that’s oh so good!

Two slices of pumpkin pie swirled brownie tart with cinnamon cream on top.

Pumpkin Pie Swirled Brownie Tart

This Pumpkin Pie Swirled Brownie Tart is a heavenly combination of creamy pumpkin pie and a rich, fudgy brownie! Who could turn down a slice of chocolate-infused pumpkin tart? Not me, that's for sure!
Course: Dessert
Cuisine: American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Calories: 318kcal
Print Pin

Ingredients

For the Tart:

  • 2 rolls Pillsbury pie crust thawed (or use your own pie crust recipe)
  • 2 boxes brownie mix (8x8 inch size)
  • 1 cup pumpkin from a can like Libby's
  • ¼ cup granulated sugar
  • ¼ cup evaporated milk
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 egg beaten

For the Topping:

  • 4 ounces cream cheese softened
  • ½ cup powdered sugar
  • 1 tablespoon milk
  • ¼ teaspoon ground cinnamon

Instructions

  • Preheat oven to 350 degrees F.
  • Unroll pie dough from packaging and press into 2 tart pans with removable bottoms or 2 pie pans work just fine too. If you are using a pie pan make sure it's not a deep dish style, the brownie mix will not fill to the top.
  • With a fork, poke holes into the bottom of each crust then bake the pie crusts for 15 minutes then remove from oven.
  • Prepare each brownie batter according to package directions. Pour each of the mixes into your tart or pie pan.
  • In a large bowl beat the pumpkin, sugar, milk, cinnamon, nutmeg and egg until well combined. Divide into 2 equal parts and dollop spoonfuls over each brownie pie. Take a knife and carefully swirl pumpkin pie into brownie batter without over swirling. You should see swirls. Be careful not to run your knife too far down tearing the crust.
  • Bake for 35-38 minutes or until a toothpick comes out nearly clean when poked in the center of the brownie pie. Remove and let cool completely before slicing.
  • In a large bowl mix the cream cheese, powdered sugar, milk and cinnamon until smooth and creamy. Place dollops over each slice of pie. Serve with a tall glass of milk, enjoy!

Nutrition

Calories: 318kcal | Carbohydrates: 38g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 237mg | Potassium: 148mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1490IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Keywords: brownie pumpkin pie, brownie tart recipe, chocolate pumpkin pie, pumpkin tart recipe

Related Posts

45 Responses
  1. Jermaine Pleas

    Now that looks delicious! Pumpkin pie and chocolate, nice. A wonderful treat for this Halloween indeed.

  2. Nancy

    Wow – I really should read the recipe carefully. Just saw the first part where you clearly state 2 pans. Never mind! Have a great holiday.
    Nancy

  3. Nancy

    Hi,
    I love your blog and have made a lot of your recipes. Im making this tart and am a little confused. Its 2 brownie mixes – is that 2 mixes in one tart? Or does it make 2 tarts? I bake gluten free so with a gf pie crust, this is a great recipe for me to make!
    Thanks.
    Nancy

  4. Kathleen Richardson

    I’m supposed to be baking two pumpkin pies for T’giving dinner. I may reconsider…

  5. Mindy

    I love that this looks so good and easy on top of it. I think I am going to make it right now!

  6. She Loves Wine

    Jenny, I am amongst your biggest fans….. your recipes are sinful and delish – I say we write the food network and replace Sandra Lee with YOU!

    Now, we all wonder how you stay so thin with this stuff around!

Welcome to Picky Palate!

Picky PalateWelcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! Read More...

Recipe Categories

Picky Palate Disney Hungry

Never Miss an Update!

Sign up to get easy recipes or Disney tips delivered to your inbox for FREE!