Pumpkin- Peanut Butter Pie

Yield: 8 servings

Prep Time: 40 min + chill time

Cook Time: 1 hr, 16 min

Pumpkin Peanut Butter Pie


2 1/2 cups all-purpose flour
1/4 teaspoon salt
10 Tablespoons chilled unsalted butter, cut into pieces (1 1/4 sticks)
5 Tablespoons well-chilled solid vegetable shortening, cut into small pieces
6 Tablespoons (about) ice water

One 16-ounce can (unsweetened) pure pumpkin
3/4 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
3 large eggs
1 1/4 cups half and half cream
1/4 cup Southern Comfort
2 teaspoons vanilla extract
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 large egg yolk, beaten with 2 teaspoons whipping cream (glaze)


1. 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 into lightly floured surface. 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.)

2. Roll large dough piece out on lightly floured surface into 1/8-inch-thick round. Transfer dough to 10-inch glass pie pan, leaving 1/2-inch overhang. Crimp edges, forming 1/2-inch high decorative border. Cover; chill 30 minutes. (Can be prepared 1 day ahead.)

3. 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 cutters. Transfer leaves to baking sheet using metal spatula. Refrigerate 30 minutes. (Can be prepared 1 day ahead.)

4. For filling: Mix first 3 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. Refrigerate.)

5. Position rack in lower third of oven and preheat to 425°F. Pour filling into prepared shell. Bake 20 minutes. Reduce temperature to 350°F. Continue baking until filling is set and uniformly puffed, about 50 minutes. Transfer to rack. Brush glaze over pastry leaves. Bake until puffed and tops are golden brown, about 6 minutes. Transfer leaves to rack. Cool pie and pastry leaves completely. (Pie will fall in center as it cools.) (Can be prepared 8 hours ahead.) Arrange pastry leaves atop pie before serving.

Source: RecipeGirl.com (via Bon Appetit )

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