peanut butter pumpkin pie

As my indulgence of yummy pumpkin recipes forges on, one combination that cannot be ignored is the delightful pairing of pumpkin and peanut butter. My good friend Kelly and I share the same obsession for peanut butter (both of us keep a jar in our desk drawers at work along with spoons) and one year for my birthday she gifted me with the Peanut Butter & Co cookbook – it is a cookbook from a tasty sandwich shop on Sullivan Street in New York City (their Dark Chocolate Dreams Peanut Butter is SO delicious)…anyway when I came across their recipe for Peanut Butter Pumpkin Pie I knew I’d love it!!  Every time I make the recipe as stated in the cookbook I have leftover filling, so I compressed the recipe a bit reducing the pumpkin and evaporated milk, but increasing the amount of peanut butter. I also use pumpkin pie spice in lieu of cinnamon, nutmeg and ginger separately.  :) Enjoy!

peanut butter pumpkin pie

peanut butter pumpkin pie

Ingredients:

peanut butter pumpkin pie ingredients

peanut butter pumpkin pie ingredients

 

2 Large Eggs
1 1/4 Cups + 2 TBSP Fresh Pumpkin
3/4 Cup Creamy Peanut Butter
1/4 tsp Salt
1 1/2 tsp Pumpkin Pie Spice
1/2 Cup Sugar
8 oz Evaporated Milk
1 Frozen Deep Dish Pie Crust

 
 
 

Instructions:

Preheat oven to 420 degrees.

In a large bowl, beat eggs with a hand mixer.

peanut butter pumpkin pie - beating the eggs

peanut butter pumpkin pie – beating the eggs

Add pumpkin and peanut butter to well beaten eggs, mixing until smooth.

peanut butter pumpkin pie - adding the pumpkin and peanut butter

peanut butter pumpkin pie – adding the pumpkin and peanut butter

Add salt, pumpkin pie spice and sugar to pumpkin mixture and beat until well combined.

peanut butter pumpkin pie - adding the dry ingredients

peanut butter pumpkin pie – adding the dry ingredients

Add evaporated milk and mix until well blended.

peanut butter pumpkin pie - adding the evaporated milk

peanut butter pumpkin pie – adding the evaporated milk

Pour filling into frozen pie crust and bake at 420 degrees for 15 minutes.

peanut butter pumpkin pie - filling the pie crust

peanut butter pumpkin pie – filling the pie crust

Reduce oven temperature to 350 degrees and cook an additional 40 to 45 minutes or until a toothpick inserted into the center of the pie comes out clean. Remove pie from oven and let cool at least 2 hours before serving.

peanut butter pumpkin pie - baked

peanut butter pumpkin pie – baked

Yields 8 Slices

Weight Watchers: 1 slice of pie = 9 points plus