Brownie Bottom Pumpkin Cream Pie

• Vegetarian

• Produce

  • 1/2 cup Pumpkin puree

• Baking & Spices

  • 1/4 tsp All-spice, ground
  • 1 box Brownie mix
  • 1 1/2 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1 cup Powdered sugar
  • 2 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 8 oz Cream cheese
  • 1 1/2 cups Heavy cream

Found on alattefood.com

Description

Ingredients

• 1 box brownie mix (I used Ghirardelli) + ingredients as directed on box
• 8 oz cream cheese, softened to room temperature
• 1/2 cup pumpkin puree
• 2/3 cup powdered sugar
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground all spice
• 1 1/2 cups heavy cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup chopped pecans

Directions

• Follow the directions on your mix of brownies to make the batter. Pour half of it into a 9 pie plate (you will only be using half of the batter for this recipe) and bake at 350 for about 15-20 minutes, or until a cake tester comes out clean. Allow to cool.
• With a mixer, whip heavy cream with powdered sugar and vanilla extract until it is thick and reaches the consistency of whipped cream. Divide in half (half will be used in the pumpkin cream and the other will be for the whipped cream)
• Beat cream cheese and pumpkin together until combined. Add in sugar, vanilla extract, and cinnamon, nutmeg, and all spice, and mix until combined.
• Gently fold in the cream set aside for the pumpkin mixture, folding until the whipped cream is completely combined.
• Pour over the brownie crust.
• Top with whipped cream and chopped pecans.
• Refrigerate until ready to eat.
• Enjoy!