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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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A pumpkin butterscotch brownie with a pie crust twist. Ingredients:
cooking spray |
1 (9 inch) prepared pie dough, thawed if frozen |
1/4 cup butter at room temperature |
1 cup brown sugar |
2 eggs |
1 (15 ounce) can pumpkin puree |
1 1/4 cups all-purpose flour |
1 tablespoon pumpkin pie spice |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 (11 ounce) package butterscotch chips |
1/2 (2.25 ounce) package chopped pecans (optional) |
2 tablespoons confectioners' sugar, or to taste (optional) |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.
2. 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.
3. 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.
4. 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.
5. Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.
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