PUMPKIN CHEESECAKE BROWNIE PIE

Why is it that you get so nervous when you realize a police car is right behind you?

The other day I was driving along and I happened to look in my rear view mirror, and there was a police car following right behind me.

Every single time that happens, my heart drops into my stomach, and I instantly look at my speedometer to make sure I’m not speeding. I hadn’t gone through a red light that day, and I wasn’t trying to text and drive. So was I so jumpy?

I did the same thing another day when we went past the park, and sure enough in the turn around was a cop car.

My eyes dropped right to my speed. This time I was going about 10 over. I thought for sure I was going to be busted. Butterflies were making my stomach all jittery! And of course, the kids were in the van with me.

Thank goodness, no red lights and sirens came after me.

Ingredients

• 1 sheet refrigerated pie crust
• 1 brownie mix
• 1/4 cup oil
• 1/4 cup water
• 1 Tablespoon instant coffee, optional
• 2 eggs
• 1 - 8 ounce package cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 Tablespoons flour
• 3/4 cup pumpkin puree
• 1 - 8 ounce container Cool Whip, thawed
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Instructions

1. Preheat oven to 350 degrees. Roll out the refrigerated pie crust. Place the crust in a 9.5 inch deep dish pie plate.
2. In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg. Beat until combined. Carefully spread in the bottom of the pie crust. Bake for 30 minutes.
3. ............................................

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