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Peanut Butter Pumpkin Pie
5 from 15 votes

Peanut Butter Pumpkin Pie

Peanut Butter Pumpkin Pie blends pumpkin puree with creamy peanut butter and warming spices like cinnamon, ginger, cloves, and nutmeg in a classic pie crust. The filling includes eggs, brown sugar, heavy cream, and maple syrup for sweetness and richness. It bakes first at high heat then lowers to finish cooking, producing a custard that sets with a slight jiggle in the center. Served chilled and topped with lightly sweetened whipped cream, this pie offers a unique nutty twist on traditional pumpkin pie flavors.

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

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
    Cup of Yum
  1. Preheat oven to 425 degrees F.
  2. 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.
  3. Add in the pumpkin puree, peanut butter, 2 eggs, heavy cream, and maple syrup. Mix on low with a hand mixer until combined.
  4. Roll out pie dough and line an 9 inch pie plate with dough. Trim edges and crimp them.
  5. Pour pumpkin mixture into the pie crust.
  6. 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
  7. Once completely cooled, store in the refrigerator.
Whipped Cream
  1. 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.
  2. Sift in the powdered sugar and continue mixing until it reaches a firm consistency.
  3. 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

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%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 574

% 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.