Peanut Butter Pumpkin Pie

Name: Peanut Butter Pumpkin Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 slices
Ingredients: 1 store-bought pie crust or homemade; 1 cup light brown sugar; 1/8 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 1/2 teaspoons ground cinnamon; 15 oounces pumpkin puree; 1/2 cup creamy peanut butter; 2 large eggs; 1 cup heavy cream; 1 tablespoon maple syrup; 1 cup heavy cream; 1/2 cup powdered sugar

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8 slices
Calories
574 kcal
Course
Dessert
Cuisine
American

Peanut Butter Pumpkin Pie

Olive Marks

Report

This extra creamy Peanut Butter Pumpkin Pie is such a unique Thanksgiving dessert. It’s loaded with peanut butter, pumpkin, and all of the traditional pumpkin pie spices.

Share:

I Made This!

Be the first!

Print

13 people printed this

Save this

Be the first!

Ingredients

Servings

Pie

1 store-bought pie crust or homemade
1 cup light brown sugar packed
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
15 oounces pumpkin puree
1/2 cup creamy peanut butter
2 large eggs lightly beaten
1 cup heavy cream
1 tablespoon maple syrup

Whipped Cream

1 cup heavy cream
1/2 cup powdered sugar

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Pie

Preheat oven to 425 degrees F.
In a large bowl, add in the brown sugar, cloves, ginger, nutmeg, and cinnamon. Whisk until the spices are incorporated and there are no lumps.
Add in the pumpkin puree, peanut butter, 2 eggs, heavy cream, and maple syrup. Mix on low with a hand mixer until combined.
Roll out pie dough and line an 9 inch pie plate with dough. Trim edges and crimp them.
Pour pumpkin mixture into the pie crust.
Place into the oven and bake for 15 minutes. Without opening oven, reduce oven to 350 degrees and continue baking for 30 – 40 minutes. To make sure the pie is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it’s done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven
Once completely cooled, store in the refrigerator.

Whipped Cream

In a large bowl, pour in the heavy cream. Whip on medium until it begins to thicken. Turn the mixer on high and beat until the cream reaches soft peaks.
Sift in the powdered sugar and continue mixing until it reaches a firm consistency.
Store in the fridge.

Notes

*Do not over-bake the pie. It will cause the pie to crack.

Nutrition Information

Show Details

Calories 574kcal (29%) Carbohydrates 55g (18%) Protein 9g (18%) Fat 37g (57%) Saturated Fat 17g (85%) Cholesterol 134mg (45%) Sodium 215mg (9%) Potassium 335mg (10%) Fiber 3g (12%) Sugar 37g (74%) Vitamin A 9225IU (185%) Vitamin C 2.7mg (3%) Calcium 105mg (11%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 574 kcal

% Daily Value*

Calories	574kcal	29%
Carbohydrates	55g	18%
Protein	9g	18%
Fat	37g	57%
Saturated Fat	17g	85%
Cholesterol	134mg	45%
Sodium	215mg	9%
Potassium	335mg	7%
Fiber	3g	12%
Sugar	37g	74%
Vitamin A	9225IU	185%
Vitamin C	2.7mg	3%
Calcium	105mg	11%
Iron	2.2mg	12%