"A pumpkin butterscotch brownie with a pie crust twist." — NJmom
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1 (9 inch)
prepared pie dough, thawed if frozen
butter at room temperature
1 (15 ounce) can
1 1/4 cups
pumpkin pie spice
1 (11 ounce) package
1/2 (2.25 ounce) package
confectioners' sugar, or to taste
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pie Blondies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 114
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