Peanut Butter Pumpkin Pie
User Reviews
5
Peanut Butter Pumpkin Pie
Description
Peanut Butter Pumpkin Pie mixes smooth pumpkin puree with creamy peanut butter and a spice blend including cinnamon, ginger, cloves, and nutmeg. Brown sugar and maple syrup add sweetness while eggs and heavy cream create a custardy texture once baked. The pie crust holds this filling, which is baked initially at 425 degrees F to set the edges, then at 350 degrees to cook through without cracking. The pie is done when just the center jiggles slightly. Cooling it gradually in the oven helps maintain texture. Whipped cream made from heavy cream and powdered sugar tops the pie, complementing the rich filling with a light, sweet contrast. This pie requires careful baking to avoid overcooking, which can cause cracks in the surface.
Ingredients
Pie
- 1 pie crust store-bought or homemade
- 1 cup light brown sugar packed
- 1/8 teaspoon cloves ground
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 15 oounces pumpkin puree
- 1/2 cup peanut butter creamy
- 2 large egg lightly beaten
- 1 cup heavy cream
- 1 tablespoon maple syrup
Whipped Cream
- 1 cup heavy cream
- 1/2 cup powdered sugar
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
- Watch the baking time carefully to prevent the pie from over-baking, which can cause cracks.
- Allow the pie to cool fully in the oven with the door cracked open to set the custard gently.
- Store the pie refrigerated and serve chilled for best texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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