Pumpkin Pie Brownies Made Easy

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Thanksgiving will be here before we know it. There will be lots of turkey prepping, stuffing-making, and pie-baking to come, a.k.a. plenty to do. Until then, I plan on enjoying my favorite fall treats with little effort on my part.

I’d much rather maintain the work/play balance in my life during the holiday season and give myself some time to relax. These pumpkin pie brownies allow me to do just that. 

Pumpkin Pie Brownies made the easy way! Recipe via MonPetitFour.com

 

I created these pumpkin pie brownies using a handful of my favorite Nestlé® products picked up at Walmart. Some of these products are go-to’s throughout the year, like NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels.

I use the chocolate morsels in everything from chocolate chip cookies to chocolate frosting for my Christmas cakes. In this case, I used them to add a light drizzle of chocolate to the top of my pumpkin pie brownies.

I also used NESTLÉ® BUNCHA CRUNCH® Baking Bits to garnish because it provides the wonderful crunch that its name implies! In addition, I really love the studded look it gives to the brownies. 

Pumpkin Pie Brownies made the easy way! Recipe via MonPetitFour.com

Another year-round favorite that I used to make these pumpkin pie brownies is NESTLÉ® TOLL HOUSE® Brownies & More. Nestlé’s brownie mix is awesome in that it not only produces moist and delicious brownies, but it contains NO artificial flavors or colors, and contains NO artificial preservatives.

I always try to maximize my use of natural products where I can, so this is really important to me. Using Nestlé’s brownie mix is really where your time and effort is saved here in this recipe. 

Pumpkin Pie Brownies made the easy way! Recipe via MonPetitFour.com

To create the pumpkin layer for these pumpkin pie brownies, I used Libby’s® 100% Pure Pumpkin and NESTLÉ® CARNATION® Evaporated Milk. Libby’s pure pumpkin is a staple in my pantry every fall. It’s all natural and a foolproof way to add delicious pumpkin flavor in everything from pumpkin bolognese to these pumpkin pie brownies.

The Carnation evaporated milk adds rich, creamy goodness to pretty much anything you use it in, including pumpkin pie. I can’t stress how moist and dreamy the pumpkin pie layer of this dessert is. 

Pumpkin Pie Brownies made the easy way! Recipe via MonPetitFour.com

While you bake these pumpkin pie brownies longer than you’d normally bake brownies, you don’t need to worry about the brownies drying out. The pumpkin pie layer helps keeps the brownies super moist and chewy.

The combination of pumpkin and chocolate is always fantastic, and these pumpkin pie brownies are just more proof. It took me 15 minutes to prep these pumpkin pie brownies, and I didn’t use any fancy equipment to do it. If you’re looking for a way to enjoy the best of fall baking without the extra hassle, these pumpkin pie brownies are your answer!

P.S. Walmart offers grocery pick-up in some areas, where you can order fresh groceries ahead of time online. If available in your area, you can not only take advantage of this convenient feature, but you can also refer the tool to a friend and earn $10! 🙂

Pumpkin Pie Brownies made the easy way! Recipe via MonPetitFour.com

Pumpkin Pie Brownies

Yield: 9
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Fudgy chocolate brownies with a creamy, pumpkin pie layer on top. 

Ingredients

For the brownie layer

  • 1 box of NESTLÉ® TOLL HOUSE® Brownies & More
  • 1 egg
  • 1/2 cup vegetable oil
  • 3 tbsp water

For the pumpkin pie layer

  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 (15) oz can Libby’s® 100% Pure Pumpkin
  • 1 (12) oz can NESTLÉ® CARNATION® Evaporated Milk

To garnish

  • 1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted
  • 2-3 tbsp NESTLÉ® BUNCHA CRUNCH® Baking Bits

Instructions

  1. Preheat the oven to 350°F. Line a 9-inch square pan (that's also at least 2-inches high) with a sheet of parchment paper. If needed, use binder clips to keep the paper taut against the sides of the pan.
  2. In a large bowl, mix the brownie ingredients together. The brownie mix comes with a bag of chocolate chips, so stir all of those chips into the batter at once.
  3. Pour the brownie mix into your prepared pan. Smooth it out so that it's one even layer. Bake the brownies for 10 minutes at 350°F (Avoid the directions on the box that suggest a different duration and temperature for baking the brownies. Just follow my directions here).
  4. Meanwhile, create the pumpkin pie layer next. Add the eggs to a large bowl and whisk until pale. Add the sugar, salt and spices; whisk, then add the pumpkin and whisk to incorporate. Gradually pour in the evaporated milk, stirring to combine as you pour it in.
  5. Pull the brownies out of the oven and pour the pumpkin pie layer on top. Smooth out the pumpkin batter and place the brownies back in the oven to bake for another 40 to 50 minutes, until a clean knife inserted in the center of the pumpkin pie layer comes out relatively clean.
  6. Let the brownies cool in the pan for about 20 minutes before lifting the brownies up and out of the pan (grabbing hold of the parchment paper to do it). Place them on a wire rack to cool completely.
  7. Once the brownies are cool, drizzle the melted chocolate on top. Garnish with the Buncha Crunch bits.

Notes

To melt the chocolate chips, simply microwave the chocolate chips in 30 second intervals until melted. If you'd like to do a pattern with the chocolate, simply scoop melted chocolate into a small ziplock bag. Snip off a very tiny corner of the ziplock bag and squeeze the melted chocolate out in your preferred design.

Nutrition Information:
Yield: 9 Serving Size: 9 Servings
Amount Per Serving: Calories: 509
Pumpkin Pie Brownies made the easy way! Recipe via MonPetitFour.com

15 thoughts on “Pumpkin Pie Brownies Made Easy”

    • Hi AJ! Yes, sorry 1 (15 oz) can! Sometimes the recipe card reformats things like that, but I’ve updated it now. 🙂

      Reply
    • Hi Jacquie! Did you do the initial 10-minute bake of the brownies? I’ve never had the pie layer mix into the brownies after doing that.

      Reply
  1. Currently making these and the pumpkin pie layer is/was like water. It’s already been in the oven the 2nd tinpme for 70 minutes…… Smells delicious though…. :-/

    Reply
    • Hi Nicole! Hmm, the pumpkin pie layer should definitely be loose and liquid-y because of the evaporated milk. But I don’t know if you literally mean it’s as loose as water, as that might be troubling since there’s not enough liquid in the recipe to produce that consistency. Have they finished baking yet? When you stick a sharp knife into the pumpkin layer, it should be relatively clean…maybe just a faint residue of the pie layer, as the dessert will continue to cook in the pan while it’s cooling. Please let me know how they turned out, and whether you did any of the directions differently. 🙂

      Reply
  2. Looks absolutely sinful! I want to try it but you did not give the instructions for the brownie mix. You said, “Please don’t follow the directions on the Nestlé brownie box as it is slightly adapted for this particular recipe.” So what did you do differently????

    Reply
    • Hi Missy! Thank you for your sweet comment. I’m sorry for the confusion. In the recipe card, I have written directions for how to bake the brownies, starting with mixing all the brownie box ingredients together, then baking them for an initial 10 minutes. Once you add the pumpkin pie layer to the top of the brownies, you continue to bake the brownies for 40-50 minutes, as I’ve written. The reason why I included that final note not to follow the directions on the brownie box is because the brownie box would have you bake the brownies at a temperature of 325°F for 25 minutes, which is obviously much different than what I’m instructing here in my recipe. I’m going to edit the recipe card right now to delete that note, and make it a little more clear in the very first step of this recipe as to what I meant! Thank you! 🙂

      Reply
    • Hi Lori! Thank you so much – so glad you got to try these! 🙂 Based on the guidelines set by the FDA, it’s best to refrigerate your brownies due to the pumpkin pie layer. Once the brownies have cooled, place them in a container covered with a loose sheet of plastic wrap or aluminum foil and refrigerate until you need them. On the day you’re ready to enjoy them, I would take them out about 2 hours prior to eating so that they can come to room temperature. Refrigerated, these brownies should last 3 to 4 days for safe consumption. Sitting out on the counter, the FDA recommends waiting no longer than 2 hours to enjoy them. Hope that helps!

      Reply
  3. These were amazing!! I followed the recipe exactly and they were a hit! My co-workers kept asking for the recipe. Thanks so much!

    Reply

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