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Fudge Brownie Pumpkin Pie Cups

Brownie Pumpkin Pie Cups

A unique spin on two traditional holiday desserts with these Individual fudge brownie cups filled with luscious creamy pumpkin pie!
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 9

Ingredients
  

For the Brownie:

  • 1 cup All Purpose Flour (125g)
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 cup Granulated Sugar (200g)
  • 2 Tbs Coconut Oil 2 Tablespoons (30ml)
  • 2 Tbs Unsweetened Applesauce (30ml)
  • ½ cup Brewed Coffee (118ml)
  • 1½ ounces Bittersweet or Semi Sweet Vegan Chocolate (42g)
  • ⅓ cup Unsweetened Cocoa
  • 2 teaspoon Vanilla Extract (10ml)

For the No Bake Pumpkin Pie:

  • 1 cup Raw Cashew (170g)
  • 2 Tbs Vegan Sour Cream or Yogurt *see notes (30g)
  • ½ cup Confectioners Sugar (60g)
  • ½ cup Plant Milk (118ml)
  • ⅔ cup Solid Pumpkin (160g)
  • 2 Tbs Vegan White Chocolate *see notes (35g)
  • ½ teaspoon Agar Powder *see notes
  • ¼ teaspoon Ground Cinnamon
  • ⅛ teaspoon Ground Ginger
  • pinch Nutmeg
  • pinch cloves
  • 1 teaspoon Vanilla Extract (5ml)
  • ½ Recipe Vegan Whipped Cream

Instructions
 

  • For the brownie chop the chocolate to fine pieces then melt slowly in the microwave or over a double boiler
  • Add the cocoa powder & the hot brewed coffee to the chocolate & whisk together
  • Add the sugar, melted coconut oil & the applesauce - whisk smooth
  • Add the vanilla extract & then sift the flour, baking powder & salt into the chocolate mixture - whisk smooth
  • Divide batter evenly into the greased & lined cupcake molds & bake in a preheated 350°F oven for 10 minutes then turn the oven down to 300°F for another 10 minutes or until a toothpick inserted comes out with moist crumbs BE CAREFUL NOT TO OVER BAKE!
  • Cool for only 5 minutes & then using a glass or similar item with a slightly smaller diameter than your brownies, push in to make indents for the cups
  • For the pumpkin filling combine the plant milk, pumpkin, confectioners sugar, spices, & white chocolate together in a medium sauce pot over medium heat sprinkle the agar over it & whisk everything together smooth until boiling.
  • Once boiling, remove from the heat & transfer the hot mixture carefully to a high speed blender or food processor & then add the vegan sour cream or yogurt along with the vanilla extract & the soaked drained cashews.
  • Puree to a super smooth consistency making sure there are no nuts remaining.
  • Divide the batter evenly into your prepared brownie cups then refrigerate until set approximately 2 hours (or overnight)
  • Serve with vegan whipped cream & a sprinkle of pumpkin pie spice

Video

Notes

Because these little desserts are self contained using a muffin tin, you can get away with eliminating the agar in the recipe If you were to make this into a larger cake or pie for slicing, definitely be sure to include the agar!
I am using white chocolate as an added sweetener, not to mention it helps set the no bake pumpkin pie filling If you cannot get white chocolate or want to leave it out just add more vegan sour cream (or yogurt) and be sure to use the agar thickener
I have made this recipe with both vegan cream cheese and yogurt and the results are almost identical. As mentioned in the video if you do not want to buy an extra ingredient like yogurt or cream cheese, simply replace that total amount with more plant milk
The higher the fat in the plant milk the better, so I am using canned coconut milk for this recipe
It is a good idea to line your cupcake molds with parchment paper to make sure you can get these little brownie cups out after baking! Alternatively you can simply use paper cupcake liners!
Storage Fudge Brownie Pumpkin Pie Cups should be kept refrigerated, but can stay at room temperature for about 2 hours
You can freeze them for up to 2 months wrapped well
Tried this recipe?Let us know how it was!