Pumpkin Peanut Butter Pie

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Here’s a pumpkin pie recipe that’s a little bit different:  Pumpkin Peanut Butter Pie

Pumpkin Peanut Butter Pie with Whiskey - recipe from RecipeGirl.com. Great Thanksgiving pie recipe, thanksgiving dessert or dessert for fall holidays.

The peanut butter in the pie does not overwhelm (there is only 1/2 cup).  I’d say it merely just helps create a beautiful texture for the pie.  The PB makes it unique for sure– because who puts peanut butter in pie?!

Pumpkin Peanut Butter Pie with Whiskey - recipe from RecipeGirl.com. Great Thanksgiving pie recipe, thanksgiving dessert or dessert for fall holidays.

There’s a good amount of booze in the pie (whiskey!), so if you’re not into booze… I’d add in a tablespoon of vanilla instead and call it a day.  Or reducing the whiskey to 2 tablespoons would be fine too.

Pumpkin Peanut Butter Pie with Whiskey - recipe from RecipeGirl.com. Great Thanksgiving pie recipe, thanksgiving dessert or dessert for fall holidays.

Pumpkin Peanut Butter Pie

Yield: 8 servings

Prep Time:40 minutes + chill time

Cook Time:1 hour and 16 minutes

Ingredients:

CRUST AND PASTRY LEAVES:

  • 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

FILLING:

  • 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 whiskey
  • 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)
Directions:
  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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Comments

  • Sam wrote:

    I made this for thanksgiving. The recipe needs less peanut butter, and more whiskey. The peanut butter over powers the tastes of the pie. You couldn’t taste anything but the peanut butter. Otherwise, it is a good pie recipe for peanut butter lovers.