INGREDIENTS
1
sheet refrigerated pie crust
1
brownie mix (18 oz.)
1/4 cup
oil
1/4 cup
water
1 tbsp
instant coffee
2
eggs
1 oz
package cream cheese, softened
1/4 cup
sugar
1 tsp
vanilla extract
1 tsp
cinnamon
1/2 tsp
nutmeg
2 tbsp
flour
3/4 cup
pumpkin puree
1 oz
container Cool Whip, thawed