Gluten Free Pumpkin Brownie Cheesecake Pie

Course Dessert
Cuisine American


  • 1 Pack Wholly Gluten Free Pie Shell
  • 1 Pack Wholly Gluten Free Fudge Brownies
  • 8 oz Cream Cheese, softened (or favorite vegan/dairy-free alternative)
  • 2 Cups Pumpkin Puree
  • 14 oz Sweetened Condensed Milk or Sweetened Condensed Coconut Milk)
  • 3 Eggs (or Baking Egg Replacer)
  • 1 tsp Pumpkin Pie Spice


  • Preheat oven to 350º F
  • Mix cream cheese and condensed milk together until smooth.
  • Stir in the pumpkin puree, pumpkin pie spice and eggs. Mix until well combined.
  • Pour Batter into thawed pie shell.
  • Cut up brownie into small pieces and drop into the pie throughout.
  • Bake for 45 minutes or until a knife inserted an inch from the edge comes out clean.
  • Serve warm.