Peanut Butter Pumpkin Pie

5 from 5 votes

This extra creamy Peanut Butter Pumpkin Pie is such a unique Thanksgiving dessert. It's loaded with peanut butter, pumpkin, and all of the traditional pumpkin pie spices.

Prep Time15

Cook Time45

Total Time1

Servings: slices

Author: Miranda Couse

Ingredients

Pie

1 store-bought pie crust or homemade
1 cup light brown sugar packed
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
15 oounces pumpkin puree
1/2 cup Creamy Peanut Butter
2 large eggs 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

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

Nutrition