Pumpkin Brookie Pie

Preheat your oven to 350 degrees F (175 C) and grease an 9” cake pan with coconut oil.

Brownie layer: Beat the egg. Then add almond butter, pumpkin purée, non-dairy milk, vanilla extract, and coconut sugar to the beaten egg and mix. In a separate bowl, whisk together almond flour, cacao powder, and baking soda. Add the dry ingredients to the wet ingredients and fold in chocolate chips. Transfer the mixture to the greased pan and spread until evenly distributed.

Cookie layer: Beat the egg. Then add almond butter, pumpkin purée, vanilla extract, and coconut sugar to the beaten egg and mix. In a separate bowl, whisk together almond flour and baking soda, then add to the wet ingredients. Stir to combine, then fold in chocolate chips.

Add the cookie layer on top of the brownie layer in the pan, spreading until evenly distributed and ensuring not to dip into the brownie layer. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.