A pumpkin butterscotch brownie with a pie crust twist.
Provided by NJmom
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.
- 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 : Calories 279.4 calories, Carbohydrate 37.3 g, Cholesterol 25 mg, Fat 12.7 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 7 g, Sodium 255.4 mg, Sugar 24.5 g
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