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

Keyword brownie pumpkin pie, brownie tart recipe, chocolate pumpkin pie, pumpkin tart recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 318kcal

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!

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