Pumpkin Pie with a Brownie Brittle™ Crust

For Brownie Brittle Crust:
  • 1-pound (16-oz) Chocolate Chip Brownie Brittle
  • ½ cup melted butter

  • For Pumpkin Pie Filling:
  • 1 package cream cheese (8-oz),/li>
  • 2 cups canned pumpkin
  • ‪‎1 cup sugar
  • 1/4 tsp salt
  • 1 egg plus 2 egg yolks
  • 1 cup half-n-half
  • 1 TBSP fresh minced orange zest
  • 1/4 cup melted butter
  • ‪‎1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • Chocolate shavings or crushed Brownie Brittle for garnish
  • To Prepare:

    For Brownie Brittle Crust:
    Preheat oven to 350⁰ Fahrenheit.

    Place 16-oz of Brownie Brittle into food processor and pulse until you have a fine “crush” of Brownie Brittle. Transfer crush to mixing bowl and mix thoroughly with ½ cup of melted butter.

    Place BB/butter mix into 9” pie pan and press onto sides and bottom of pan.

    Bake the crust for 8-10-minutes. Remove from oven and cool slightly.

    Pour Pie filling on to BB crust…. follow baking instructions.

    For Pie Filling:
    Place the cream cheese and pumpkin into a mixer and mix on medium until combined. Mix in sugar and salt. Then combine the mixed eggs, half-and-half, orange zest and melted butter. Transfer mixture to the mixer and beat until thoroughly combined. Add in vanilla, cinnamon and ginger and nutmeg and mix thoroughly.

    Pour the pie filling into the Brownie Brittle pie crust. Bake pie for 50-55-minutes (making sure the middle of the filling has set). Remove from oven and allow to cool.

    Top with crushed Brownie Brittle or chocolate shavings and serve with whipped cream.