Due to the magical combination of almond butter, mashed pumpkin, & honey, and the fact that they’re completely flourless, these Almond Butter Pumpkin Pie Brownies boast the most IRRESISTIBLE moist & gooey texture!  

I recently whipped up a couple batches of these Fall-inspired brownies for one of our Patient Appreciation Days at our health center, and lemme tell ya — people went GA-GA over these babies! 😍

Even people who aren’t huge fans of pumpkin pie or pumpkin-flavored foods (yes, apparently there ARE a few people like that in this world 🙃)  enjoyed them — because this dessert has a perfectly subtle (rather than overpowering) level of pumpkin flavor.  

Click below to download the recipe card! 

P.S. If you’re into healthy eating, I’ve also got a special surprise for you near the end of this post — so make sure you check it out! ☺️

Ingredients:

**Makes one 8×8 pan of brownies.  You could double the recipe to make a 9×13 pan.**

• 1 cup raw almond butter
• 1 cup organic canned pumpkin
• 1 organic, free range egg
• 1/3 cup organic, raw honey*
• 1 tsp. baking soda (aluminum free)
• Optional: Pumpkin Pie Spice, cinnamon, and/or nutmeg to taste**
• Organic virgin coconut oil or organic grass-fed butter to grease the pan

*If you want to make this recipe sugar-free, you could use erythritol, non-GMO xylitol, and/or stevia for the sweetener (instead of the organic, raw honey).  BUT, it would probably change the texture & consistency somewhat.  I’ve never tried any other variation, so let me know how it turns out if you try it! 🙂

**The pumpkin pie spices are optional — we’ve typically made this recipe WITHOUT any spices at all, and people love it.  BUT, since these brownies have such a subtle flavor, I think adding some of those Fall-inspired spices (to your personal taste preference) is a fantastic idea!

Directions:

1. Add all ingredients into a bowl.
2. Mix well with a large spoon until mixture is smooth & fully combined.
3. Pour into a greased 8×8 pan (or into a greased 9×13 pan if you’re making a double batch).
4. Bake at 350 degrees for 25 minutes, or until a fork inserted comes out clean. (I always err on the side of less time, because I love them as moist & gooey as possible! 😋)
5. Enjoy!!  They’re delicious fresh out of the oven (after they’ve cooled down a bit), or after being in the fridge for a while.

For an even more delectable dessert, I highly recommend topping these Almond Butter Pumpkin Pie Brownies with Cream Cheese Frosting — soooo incredible! 😍

If you’re looking for a fun & delicious beverage to pair these brownies with, check out this Healing, Sugar-Free Hot Chocolate.

Or, if you want even more pumpkin pie goodies in your life — try this fat-burning, sugar-free Pumpkin Pie Protein Smoothie!

A Special Surprise For You

If you’re reading this, you’re most likely into eating healthy (& deliciously).  And if that’s the case, I’ve got a special freebie download for you that’ll help you take your nutrition & recipes to the next level: Dr. Christi’s Must-Have Ingredients List.

This practical guide highlights 40 of my favorite go-to foods that are frequently found in my household & that I can’t live without (and you won’t want to either!).  These foods are fat-burning, health-boosting, nutrient-dense, & sure to become staples in your kitchen! Click below to get instant access to the list! 😄

Pumpkin pie, pumpkin brownies, pumpkin pie smoothies, pumpkin soup — What are YOUR favorite pumpkin-flavored foods??