Make a Pumpkin Cheesecake Brownie Pie and watch everyone smile as they cut into the layers. A gooey brownie bottom with creamy pumpkin cheesecake makes the perfect fall dessert.
Do you ever bake a dessert that gives you that happy, dance for joy kind of feelings? You know the dessert that gives you butterflies every time you open the fridge to stare at it while it is chilling because you know it is going to taste so good.
Quite honestly, this layered pumpkin pie is going to give you those feelings in your stomach because you will not be able to stop looking at it.
You will keep opening the refrigerator door just to stare at it again and again. And bite after bite will disappear into your mouth when you cut that first piece!!!
I'm on a roll making all kinds of pumpkin goodness right now.
Recently I made a Salted Caramel Pumpkin Latte, this Pumpkin Potato Corn Chowder, and a batch of Homemade Pumpkin Butter. Then I got the idea for this pumpkin cheesecake pie. What??? There was pumpkin left in the fridge, so I didn't want to be wasteful.
I literally begged my husband to take this brownie pie to work with him after I made it. I could NOT be trusted around a decadent, gooey pie like this!!
It was everything a fall pie should be.
You are going to want to make this fall brownie pie soon. Like this weekend soon!! Or just put it on your Thanksgiving Day pie list, but I highly recommend making it sooner!
Have you looked at those layers? Even your thighs are begging you to make this one.
How to make a Pumpkin Cheesecake Brownie Pie:
Crust - Unroll a refrigerated pie crust and place it in a deep dish pie plate. You can also use a homemade pie crust if you prefer.
Brownies - Mix a box brownie mix with oil, water, instant coffee, and an egg. Spread in bottom of pie crust and bake.
Pumpkin Cheesecake - Beat cream cheese and sugar until creamy. Add vanilla, spices, egg, flour, and pumpkin puree and beat again. Spread gently on top of baked brownie layer and bake again.
Cool Whip - Once the pie has cooled, spread whipped topping on top of the pie and sprinkle with cinnamon. You can also use Homemade Whipped Cream or Chai Whipped Cream in place of the store bought topping.
More pumpkin cheesecake recipes:
- Best Pumpkin Cheesecake
- Mini Chocolate Pumpkin Cheesecakes
- Chocolate Pumpkin Cheesecake Cupcakes
- Pecan Pumpkin Cheesecake Pie
- Brownie Swirled Pumpkin Cheesecake Bars
- Chocolate Pumpkin Cheesecake Cookie Bars
Pumpkin Cheesecake Brownie Pie
Make a Pumpkin Cheesecake Brownie Pie and watch everyone smile as they cut into the layers. A gooey brownie bottom with creamy pumpkin cheesecake makes the perfect fall dessert.
Ingredients
- 1 refrigerated pie crust
- 1 (for a 9x13 pan) brownie mix
- ¼ cup oil
- ¼ cup water
- 1 Tablespoon instant coffee granules, optional
- 2 large eggs
- 1 (8 ounce) package cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 Tablespoons all purpose flour
- ¾ cup pumpkin puree
- 1 (8 ounce) container Cool Whip, thawed
Instructions
- Preheat oven to 350 degrees. Roll out the refrigerated pie crust. Place the crust in a 9.5 inch deep dish pie plate. Refrigerate until ready to fill.
- In a mixing bowl, combine the brownie mix, oil, water, instant coffee, and 1 egg. Beat until combined. Carefully spread in the bottom of the pie crust. Bake for 30 minutes.
- While the brownie layer is baking, beat the cream cheese, sugar, and vanilla until smooth. Add the egg and pumpkin and beat again. Slowly add in the cinnamon, nutmeg, and flour.
- When the brownie layer is finished baking, remove it from the oven and carefully spread the cheesecake batter on top of the brownie layer. Place pie back in the oven and bake another 25 minutes.
- Remove from the oven and set on a cooling rack. Let cool on counter for an hour. Place in refrigerator and cool completely.
- Spread Cool Whip on top and sprinkle with extra cinnamon, if desired.
Notes
- If you do not like mocha flavored brownies, feel free to leave out the instant coffee.
- Don't like Cool Whip? Use this Homemade Whipped Cream instead.
Recommended Products
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 158Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 33mgSodium: 81mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Pumpkin Cheesecake Brownie Pie was first published October 12, 2012. The post and pictures were updated and republished October 15, 2020.
Bee
Now this is a pumpkin pie I could sink my spoon into! Forget the other version-this has my name on it! Pinning for sure!
Katie Borggren
This recipe looks delicious! Could you make it without the coffee in the brownie mix?
Thanks!
Jocelyn
Yes, you can leave the coffee out if you don't want it. You don't taste the coffee. It just enhances the chocolate more! I hope you enjoy it!!
Diana Rambles
This post is featured over at Diana Rambles in my Thanksgiving Feast post. I'm sharing this via Pinterest, Twitter, Google+, and Facebook!
Theresa Johnson
I am a little confused on the recipe. I see in step #3 it says add egg, pumpkin and cream but I don't see any cream listed in the ingredients. Should there be cream listed in the ingredients?
Thank you.
Jocelyn Brubaker
These is no cream in this recipe. The "cream" you are referring to is just another way to say beat. Sorry the recipe was confusing.
Shannon
I'm not a big cool whip person, how do you think this would be with fresh whipped cream put on top right before serving? Or I'm trying to think if there is another alternative to cool whip. Thanks!!
Jocelyn Brubaker
Fresh whipped cream would be fine, but you would have to make it and serve it with the pie right away. I don't think you would want to top the pie with it and store it that way in the refrigerator though.
Trish - Mom On Timeout
This pie looks amazing Jocelyn! I love all those colorful layers!
Tiffany
I don't understand what the second pie crust is for?
Jocelyn Brubaker
I just used the second pie crust to cut out small shapes that went around the edge of the pie. You don't have to do that if you don't want to.
Lori
Can you tell me what brand of brownie mix you use? There are so many different brands, each with a different flavor...some are dark chocolate fudge, some are milk chocolate. I want to use the same one you use!
Jocelyn Brubaker
I use a couple different ones when I do a mix. Sometimes it is a Pillsbury or a Duncan Hines, but my favorite box brownie mix is actually from Aldi.
Sharon S.
Hi Jocelyn,
I hate to be a nay-sayer, but in this case, I will. Why do you cut shapes from the second pie crust to put onto the first crust when they will be covered and unseen? Why not just double the recipe and make two pies? That will be my plan when I make this for Thanksgiving. Other than that, this pie looks amazing, and I can't wait to try it!
Jocelyn Brubaker
Bring on any constructive comments for sure! I guess my thinking was that you would really see them after the pie was done. It was done for look, but didn't work out quite like I planned. I still added it to the recipe if someone wanted to do it and use less Cool Whip! Your idea of two pies makes more sense though 🙂
Ramona
Sorry, I don't know ANY really good cooks or bakers who would use "plastic" cool whip in a quality recipe.... I don't believe in store bought crusts, box mixes, or anything less than pure whipping cream and real butter.
Jocelyn Brubaker
I am sorry you feel that way. I am a semi homemade baker who happens to love Cool Whip, store bought pie crusts and box mixes. Everyone has their own preferences 🙂
Carla
Oh I love the duo! Maybe I can convince my dad to do this instead of traditional pumpkin pie for Thanksgiving.
Kristine
Just wondering, with the bake time between the brownies and then again with the cheesecake
if it make the brownie layer overcooked?
Jocelyn Brubaker
No it will not be over baked at all. I have made it several times and the brownie layer is always soft and gooey still. I hope you try it!!!
Kelly @ IdealistMom.com
Oh, WOW. This looks so yummy! Pinning it now 🙂
Lysa
I just got a shock of sweetness by looking at these pictures. This pie looks so extremely gorgeous and delicious - I am flashed by this recipe!
Melissa
This looks so good! Found your recipe on Pinterest =)
Ashley @ Kitchen Meets Girl
I'm not even a fast driver, and I always get nervous when I see a cop car! But holy cannoli, Jocelyn...this is gorgeous. I think I'm going to make it to take to my in-laws house for Thanksgiving. Pinned!
Ginger@gingersnapcrafts.com
Featuring YOU today! Thanks so much for linking up to {wow me} wednesday!
Ginger @ GingerSnapCrafts.com
http://www.gingersnapcrafts.com/2012/10/take-look-at-you-my-favorites_25.html
Shelley
That looks insanely delicious!!! Pinning and trying it out ASAP!
Jocelyn
Thank you so much. I hope you enjoy it as much as we did!!!