Pumpkin Cheesecake Brownie Pie

This easy pumpkin cheesecake brownie pie is the dessert you need when you can’t decide between pumpkin pie and CHOCOLATE!

I whipped this pie up on a whim, after my third (ugh!!!) disastrous attempt at a chocolate and pumpkin cake that is so perfect in my head but that I just can’t translate into reality.

I’m no quitter. That cake will appear on IBK one day. But I needed a baking win desperately and happened to have leftover pie crust in the fridge and a box of brownie mix just sitting on the counter because someone (erm, not me) filled the pantry with chocolate chips and sweetened condensed milk and there was no room left.

Ingredients
Pumpkin cheesecake:

• 6 ounces cream cheese at room temperature
• 1/4 cup granulated sugar
• 3/4 cup pumpkin puree not pumpkin pie filling
• 1 large egg yolk
• 1 tablespoon + 2 teaspoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground ginger

Brownie pie:

• single pie crust for a deep dish pie
• 1 18-ounce box brownie mix + ingredients to make them
• hot fudge sauce for serving

Instructions
Pumpkin cheesecake:

• Combine the cream cheese and sugar in a medium mixing bowl and beat with an electric mixer on low speed until very creamy. Add the pumpkin, egg yolk, flour, and spices and beat again until well combined. Place in refrigerator until ready to use.

Brownies:

• Preheat the oven to 350 degrees.
• Roll your pie crust into a 13-inch (or so) circle and gently transfer to a 9-inch deep dish pie plate. Trim the excess and crimp the edges.
• Read more please visit : itsybitsykitchen.com

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