Peanut Butter Pumpkin Pies Recipes

PUMPKIN PEANUT BUTTER PIE

Steps:

• For Crust.
• Mix flour and salt in processor; cut in butter and shortening using on/off turns until mixture resembles coarse meal.
• With machine running, blend in water 1 tablespoon at a time until dough just starts to come together (do not form ball).
• Turn dough out onto lightly floured surface and gather together; cut off 1/4 of dough.
• Form each piece into a ball; flatten into discs.
• Wrap in plastic and refrigerate at least 30 minutes.
• Can be prepared 2 days ahead.
• Roll large dough piece out on lightly floured surface into 1/8-inch thickness.
• Transfer dough to 10-inch glass pie pan, leaving 1/2 inch overhang.
• Crimp edges, forming 1/2-inch-high decorative border.
• Cover and chill 30 minutes.
• Can be prepared 1 day ahead.
• For Pastry Leaves.
• Roll out small dough piece between 1/16 and 1/8-inch thick on lightly floured surface.
• Cut out leaves using leaf-shaped cookie cutter or small sharp knife.
• Transfer leaves to baking sheet using metal spatula; refrigerate 30 minutes.
• Can be prepared 1 day ahead.
• For filling.
• Mix first three ingredients in large bowl.
• Blend in eggs, 1 at a time.
• Stir in half and half, Southern Comfort, vanilla,nutmeg and salt.
• Can be prepared 1 day ahead. Cover and refrigerate.
• Position rack in lower third of oven and preheat to 425 degrees.
• Pour filling into prepared shell and bake 20 minutes.
• Reduce temperature to 350 degrees and continue baking until filling is set and uniformly puffed, about 50 minutes; transfer to rack.
• Brush glaze over leaves and bake until puffed and tops are golden brown, about 6 minutes.
• Transfer leaves to rack.
• Cool pie and leaves completely (pie will fall in center as it cools ).
• Can be prepared 8 hours ahead.
• Arrange pastry leaves atop pie before serving.
• Serve with a dollop of whipped cream, if desired or a scoop of rich vanilla ice cream with a little Southern Comfort drizzled over.

RESA'S CHOCOLATE PEANUT BUTTER PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk sugar, cinnamon, salt, ginger, and cloves together in a small bowl. Beat eggs together in a large bowl; stir in pumpkin and sugar mixture until just combined. Slowly pour evaporated milk into pumpkin mixture and stir until combined.
• Arrange peanut butter cups, up-side down, into the graham cracker crust. Pour pumpkin mixture over peanut butter cups in pie crust.
• Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted in the center of the pie comes out clean, 40 to 50 minutes. Cool completely on a wire rack, about 2 hours. Serve immediately or refrigerate.

SOUTHERN PEANUT BUTTER PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine sugar, salt, corn syrup, peanut butter and eggs with electric mixer. Stir in peanuts by hand. Pour filling into pie crust.
• Bake in the preheated oven for 40 to 50 minutes, or until crust is golden brown. (Center of filling may be slightly soft but will become firm as pie cools.)

PEANUT BUTTER PUMPKIN PIE

Steps:

• Preheat oven to 350°.
• In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice 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.