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Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/3 cup light brown sugar, packed
- 1 cup all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- Pinch of fine sea salt
- 1 cup pumpkin pie filling
- 11 ounces butterscotch chips
- 1 cup toffee bits
- 2 cups chopped pecans
- 14 ounces sweetened condensed milk
- 2 teaspoons ground cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
Instructions
- Preheat the oven to 350°F (175°C) and line a baking dish with foil.
- Cream together the butter and brown sugar until light and fluffy.
- Combine dry ingredients and stir into the butter mixture.
- Press the base mixture into the bottom of the baking dish and bake for 15 minutes.
- Spread pumpkin pie filling over the crust.
- Layer butterscotch chips, toffee bits, and chopped pecans on top.
- Pour sweetened condensed milk over the layers.
- Bake for 30-35 minutes until golden and bubbly.
- Cool completely, refrigerate, then cut into squares.
Notes
Ensure butter is at room temperature for better mixing.
Cool completely for clean cuts.
Substitute nuts based on preference.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 2
- Cholesterol: 30