Sunday, October 11, 2009

Peanut Butter Pumpkin Pie


This is a nice variation on pumpkin pie. The little bit of peanut butter in it goes a long way.

  • 3 eggs
  • 1 can (16 oz.) pumpkin(or 2 cups pumpkin puree)
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup peanut butter
  • 1/2 tsp each ground cinnamon, nutmeg, ginger and allspice
  • 1/2 tsp salt
  • 1 cup light cream, you may substitute half and half (I use skim milk)
  • (9-inch) unbaked deep-dish pie crust
In large bowl, beat eggs, then add pumpkin, sugars, peanut butter, seasonings and salt. Gradually add light cream, beating until blended; pour into pie crust. Bake 65 minutes or until knife inserted in center comes out clean. On wire rack, let cool. Garnish, if desired, with whipped cream.

(Note: I used skim milk and that might be part of it, but this took much longer than 65 minutes. I didn't time it exactly, but it might have been closer to 90-100. It also produced nearly a cup more filling than I needed, so the "deep dish" part of the pie crust is important.)

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