Whipped cream

Chocolate shavings or a drizzle of melted chocolate

Instructions

Prepare the Crust

Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, trim the edges, and set aside.

Make the Brownie Layer

In a medium bowl, whisk together the melted butter and sugar. Add the eggs and vanilla, whisking until smooth. Sift in the cocoa powder, flour, and salt, and stir until combined. Spread the brownie batter evenly into the prepared pie crust.

Make the Pumpkin Cheesecake Layer

In a separate bowl, beat the cream cheese and sugar until smooth. Add the egg, pumpkin puree, pumpkin pie spice, and vanilla extract, and mix until well combined. Carefully spoon the pumpkin cheesecake mixture over the brownie batter in the pie crust, spreading it gently to avoid mixing the layers.

Bake the Pie

Place the pie on the center rack of the oven and bake for 45-50 minutes, or until the cheesecake layer is set and the edges of the crust are golden brown. If the edges of the crust brown too quickly, cover them with foil.

Cool and Chill

Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to allow the layers to fully set.

Serve and Garnish

Before serving, garnish with whipped cream, chocolate shavings, or a drizzle of melted chocolate if desired.