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Ingredients

cooking spray 1 (9 inch) prepared pie dough, thawed if frozen ¼ cup butter at room temperature 1 cup brown sugar 2 eggs 1 (15 ounce) can pumpkin puree 1 ¼ cups all-purpose flour 1 tablespoon pumpkin pie spice ½ teaspoon baking soda ½ teaspoon salt 1 (11 ounce) package butterscotch chips ½ (2.25 ounce) package chopped pecans 2 tablespoons confectioners' sugar, or to taste

Nutrition Info

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 servingSize: - sodium: 255.4 mg sugar: 24.5 g transFat: : - unsaturatedFat: : -

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.

1 9x13-inch pan

A pumpkin butterscotch brownie with a pie crust twist.