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.

PUMPKIN PEANUT BUTTER PIE

Steps:

• Place dough in 10-inch glass pie pan, leaving 1/2 inch overhang. Crimp edges, forming 1/2 inch decorative border. Cover; chill 30 minutes.
• Mix pumpkin, brown sugar, and peanut butter 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. Refrigerate.).
• Position rack in lower third of oven and preheat to 425 degrees. Pour filling into prepared shell. Bake 20 minutes. Reduce temperature to 350 degrees. Continue baking until filling is set and uniformly puffed, about 50 minutes. Transfer pie to rack and cool completely.

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 WITH PEANUT BUTTER CRUST?

Steps:

• 1. Preheat oven to 350 F.
• 2. For the crust:place the cookies into a large ziplock bag,crushed into crumbs with a rolling pin.Pour into a 9-inch pie plate,add the melted margarine over the crumbs and stir with a fork to combine.
• 3. Press into the pie plate and bake for 5 to 7 minutes.Remove from the oven and allow to cool completely.
• 4. Add peanut butter into a small bowl,mircowave for 30 seconds until melted.Spread onto a cooled pie crust and add chopped nuts.
• 5. For the filling:in a large bowl,combine milk,vanilla pudding mixes,pumpkin,cream cheese,cinnamon and pumpkin pie spice,beat together until smooth.Stir in 1 1/2 cups whipped topping.
• 6. Pour the filling into the crust,evening out the top with a spatula.
• 7. Refrigerate for 1 hour.Top with remaining whipped topping.Drizzle with melted peanut butter.