This easy pumpkin dessert is a brownie bottom pumpkin cream pie! Layers of brownie, pumpkin cream, and whipped cream make this fall dessert irresistible!
So, can we just discuss the iPhone 7 and how removing the headphone jack might be–might (but probably is)–Apple’s worst idea ever? Or, for people like me who want to charge their phone while simultaneously listening to music, it’s their worst idea ever.
I know, I know–I’m sure there are accessories that will allow me to do the very thing I’m complaining about, but really, it’s the principle of the thing. I mean, now I have to purchase something extra in order to do something I could on my previous iPhone? Apple, I thought you were better than nickel-and-diming me out of everything.
And these wireless headphones. Really? Because I’m pretty sure I’ve already lost them.
(Bitter much? I know. At least I’ve got this Brownie Bottom Pumpkin Cream Pie to keep me and bitterness company. Not to mention this Maple Glazed Banana Bread, Pumpkin Pecan Banana Bread, and this Pumpkin Spice Latte…)
I loathe being forced into anything (i.e., removing the headphone jack to push me in the direction of their overpriced wireless headphones that I not only need to remember to charge, but also need to remember to charge their charging case?!), so, I’m not thrilled.
Also, I just saw a commercial for the iPhone 7, which was highlighting the features of the camera by showing a kid filming a deer at a gas station. What an applicable commercial for me as deer always walk up to me when I’m at the gas station. Cue all the eye rolling.
All right, so the venting and sarcasm portion of this post is over, and now onto the reason for living: Brownie Bottom Pumpkin Cream Pie.
This is one of those recipes that originally, I was like, “Hmm, yes, I think the creamy pumpkin filling will taste nicely with a fudgy brownie crust” and after tasting it was like, “O Mmmmm G.”
But really though, this one even surprised me with how amazing it tastes. Granted, I’m a brownie fiend, so whenever a brownie is involved in a dessert, you can almost guarantee the fact I’ll be a fan and declare it “the best thing I’ve ever eaten.” Still though, even not taking into account my brownie obsession, this dessert is amazing!
For this dessert, you can definitely use boxed brownie mix for the crust. However, you will only need about half the batter to fill a 9″ pie dish. Once the brownie crust has been cooked and cooled, it is filled with the pumpkin cream.
The pumpkin cream is a combination of pumpkin puree, cream cheese, and whipped cream. Once all have been combined, it is spread over the brownie crust and topped with whipped cream and chopped pecans.
- 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
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 at least 3-4 hours, or until ready to eat.
Here are some other pies you might love: