A pumpkin butterscotch brownie with a pie crust twist.

NJmom

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
18
Yield:
1 9x13-inch pan
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.

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  • Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.

  • Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.

  • Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.

  • Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.

Nutrition Facts

279 calories; protein 2.6g 5% DV; carbohydrates 37.3g 12% DV; fat 12.7g 20% DV; cholesterol 25mg 8% DV; sodium 255.4mg 10% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/25/2013
I tested this recipe so I could give a review.The recipe was easy to make and turned out perfect for the products used. It did not say when to add the pumpkin puree so I put it in after I completely blended the eggs into the butter and sugar mixture. Also I made my own crust and the recipe did not say to spread it on the bottom only so I extended it up the sides and I also baked the crust for 10 minutes and then added the filler to it. The baking time was spot on. This turned out as expected it just needed a little more direction. Read More
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