My sister Jane Berthiaume makes me fresh pumpkin puree out of her garden and in exchange I bake her delicious pumpkin desserts. I'm not sure who comes out ahead in this deal but it is always fun to make new things with pumpkin puree. This recipe does not require a mixer and is virtually fool proof. Great for a new baker or making with the grandkids (if I had any!)
1 hour
15 min
45 min
9 - 16 squares
Pumpkin pie filling can NOT be substituted for pumpkin puree or canned pumpkin.
Ensure your pan is well greased ... this batter is sticky! Butter works better than cooking spray on this recipe.
Ensure your brownies are cooked by making sure the center doesn't look wet or jiggles too much with a little shake.
Brownies are good for 3 days if stored at room temperature and up to a week in the fridge.