Photo: Priscilla Du Preez
Pumpkin Pie Blondies
13 ingredients
15 min + 25 min
1 9x13-inch pan
openrecipes
"A pumpkin butterscotch brownie with a pie crust twist."
Estimated Nutrition (whole recipe, rough)
880
Calories
22g
Protein
38g
Fat
112g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Pie | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes