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!
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
Preheat oven to 420 degrees.
In a large bowl, beat eggs with a hand mixer.
Add pumpkin and peanut butter to well beaten eggs, mixing until smooth.
Add salt, pumpkin pie spice and sugar to pumpkin mixture and beat until well combined.
Add evaporated milk and mix until well blended.
Pour filling into frozen pie crust and bake at 420 degrees for 15 minutes.
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.
Yields 8 Slices
Weight Watchers: 1 slice of pie = 9 points plus