BROWNIE BOTTOM PUMPKIN CREAM PIE
1 box brownie mix + ingredients/instructions 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
Follow the directions on brownie box 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 forms stiff peaks. 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
- Refrigerate at least 3-4 hours, or until ready to eat.