Pumpkin Cream Pie With Peanut Butter Crust 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.

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.

PUMPKIN CREAM PIE

Steps:

• Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
• Chill until set, about 3 hours.

PUMPKIN WHOOPIE PIES WITH CREAM-CHEESE FILLING

Steps:

• Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together oil, pumpkin puree, eggs, and vanilla until well combined. Add brown sugar and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
• Using a 1/4-cup ice cream scoop with a release mechanism, drop dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
• Make the filling: Sift confectioners' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
• Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.