Traditional pumpkin pie is one of my favorite kinds of pie. The other day I was daydreaming about chocolate chip cookie pie, it’s so good.
While I was thinking about that…I decided that it would probably be really yummy to take a spin on it and turn it into a Pumpkin Blondie Pie. My idea was a good one because it was so good!
It’s a little bit like a blondie. I can taste similarities between a pumpkin pie and this. And the three different kinds of chips remind me of a cookie.
All of those things are good, so you can imagine how good this is. Actually, don’t imagine anymore. Just go make it! Let me know if you love it!
Cream together butter and sugars for about 2 minutes. Add eggs and vanilla and beat for a minute.
Stir in pumpkin puree.
Sift flour, cinnamon, ginger, allspice, nutmeg, and salt into the creamed mixture. Mix until combined.
Add semi-sweet, white chocolate, and butterscotch chips. Stir until they are distributed.
Pour the filling into a pre-made chocolate pie crust. Or, if you are ambitious and have time make your own. Spread filling to the edges.
Bake at 325 degrees for 55-60 minutes.
Let it cool. Serve it with lots of freshly whipped cream, it offsets all of the sweetness from the pie. Because I wanted it to look fancy I added a few chocolate curls for garnish.
Pumpkin Blondie Pie
Ingredients
- 1 9 ” chocolate pie crust
- 3/4 c. butter softened
- 1/2 c. brown sugar
- 1/2 c. white sugar
- 2 eggs
- 1 tsp. vanilla
- 1 c. pumpkin
- 3/4 c. flour
- 2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp. salt
- 1/2 c. each butterscotch chips semi sweet chocolate chips and white chocolate chips
- Freshly whipped cream
- Chocolate curls for garnish optional
Instructions
- Cream butter and sugar together for 2 minutes.
- Add eggs and vanilla and cream for 1 minute.
- Add pumpkin and mix to combine.
- Measure dry ingredients in a separate bowl or sifter. Add to creamed ingredients. Mix until combined.
- Stir in all three kinds of chips.
- Pour filling in crust. Spread to edges.
- Bake at 325 degrees for 55-60 minutes.
- Cool. Serve with freshly whipped cream. Garnish with chocolate curls if you are into that kind of thing!
LYNDA says
I’m thinking I’ll make these into bars using choco Graham bears and baking them in a Wilton cookie bar pan I have. I’m hoping the filling is strong enough. Any clues are gladly accepted.
Amy Engberson says
A chocolate crust would be fantastic! It should work just fine in as bar cookies. I’d use an 8″x8″ or 9″x9″ pan or double the batch and bake it in a 9″x13″ pan. Let me know how it turns out!
Faith says
Do I refrigerate this pie? I just made it for a pumpkin pie contest.
Amy Engberson says
I’m sure I’m way too late replying to this question. I do refrigerate this pie. Sometimes I like to warm it up a little bit before serving!
Mallory @ Because I Like Chocolate says
I’ll take this over normal pumpkin pie any day!
Amy Engberson says
Chocolate chips make everything better than normal!
Jen Nikolaus says
Amy – I NEED THIS!!!! Wow. You combined all of my favorites! Thanks for sharing on Saturday Night Fever! Pinning!!
Pamela @ Brooklyn Farm Girl says
Super yum! How do I magically make this pie appear on my dinner table right now? 🙂
Shannon says
I’ve been searching for another pie recipe for Thanksgiving. This may just be the winner!
Trish - Mom On Timeout says
This pie looks absolutely insanely good Amy 🙂 So much flavor! Pinned!
Elaine Duckett says
A pie that tastes like a cookie with three kinds of chips, chocolate pie crust, and pumpkin, it doesn’t get any better than that.