Grind brownies in a food processor until fine crumbs. Measure out 2 cups and place in a mixing bowl with the melted dairy-free butter. Stir well combined and press into a 9-inch pie plate firmly. Refrigerate while making the filling. Save the rest of the crumbs to decorate the pie – save in a small food storage bag or other airtight container.

In a mixer, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and fluffy.

Add the pumpkin puree, pumpkin pie spice, ground cinnamon, and salt to the cream cheese mixture. Beat until all the ingredients are well combined and the filling is smooth. Pour into the pie crust and refrigerate for at least 4 hours.

Decorate the top of the pie with the leftover crumbs in a jack o’lantern pattern.