Recipe by NJmom
"A pumpkin butterscotch brownie with a pie crust twist."
Watch video tips and tricks
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
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Follow this quick and easy recipe for perfect pumpkin pie.
Discover the secret to rich, custardy pumpkin pie that won’t crack in the oven.
See how to make homemade pumpkin pie using fresh pumpkins.