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Peanut Butter Pumpkin Pie

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 8 or 9 inch pie
Author Miranda



  • 1 pkg. pre-made unbaked pie crust or home made
  • 1 cup light brown sugar , packed
  • 1 tsp . pumpkin pie spice
  • 1/4 tsp . ground clove
  • 1/4 tsp . ground ginger
  • 1/4 tsp . ground nutmeg
  • 1 tsp . ground cinnamon
  • 1 (15 oz.) can pumpkin puree
  • 1/2 cup Jif Whips Pumpkin Pie Spice flavored Peanut Butter
  • 2 eggs , lightly beaten
  • 1 cup heavy cream
  • 1 T . maple syrup
  • 1 beaten egg

Whipped Cream

  • 1 cup heavy cream
  • 1/2 cup powdered sugar



  • Preheat oven to 425 degrees.
  • In a large bowl, add in the brown sugar, pumpkin pie spice, clove, ginger, nutmeg, and cinnamon. Whisk until the spices are incorporated and there are no lumps.
  • Add in the pumpkin puree, peanut butter, eggs, heavy cream, and maple syrup. Mix on low with a hand mixer until combined.
  • Roll out pie dough and line an 8 or 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.


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