Brownie Bottom Pumpkin Cream Pie
This easy pumpkin dessert is a brownie bottom pumpkin cream pie! Layers of brownie, pumpkin cream, and whipped cream make this fall dessert irresistible!
Servings: 1 9" Pie
Ingredients
Brownie Crust
- 1 box brownie mix I used Ghirardelli + ingredients as directed on box
Pumpkin Cream
- 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
Whipped Cream
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Topping
- 1/4 cup chopped pecans
Instructions
Brownie Crust
- 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.
Whipped Cream
- 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)
Pumpkin 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.
- Enjoy!