Here’s a pumpkin pie recipe that’s a little bit different: Pumpkin Peanut Butter Pie
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?!
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
- 2½ cups all purpose flour
- ¼ teaspoon salt
- 10 tablespoons (1¼ sticks) chilled unsalted butter, cut into pieces
- 5 tablespoons well-chilled solid vegetable shortening, cut into small pieces
- 6 tablespoons ice water (about)
- One 16 ounce can unsweetened, pure pumpkin
- ¾ cup firmly packed light brown sugar
- ½ cup creamy peanut butter
- 3 large eggs
- 1¼ cups half and half cream
- ¼ cup whiskey
- 2 teaspoons vanilla extract
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- 1 large egg yolk
- 2 teaspoons whipping cream, (beaten with the egg yolk to form glaze)
- Mix flour and salt in a food 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 ¼ 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 ⅛ inch-thick round. Transfer dough to 10 inch glass pie pan, leaving ½ inch overhang. Crimp edges, forming ½ inch high decorative border. Cover; chill 30 minutes. (Can be prepared 1 day ahead.)
- Roll out small dough piece between 1/16 and ⅛ 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.)
- Position rack in lower third of oven and preheat to 425°F.
- Mix first 3 ingredients in a large bowl. Blend in eggs 1 at a time. Stir in half and half, whiskey, vanilla, nutmeg and salt. (Can be prepared 1 day ahead. Refrigerate.)
- Pour filling into prepared shell. Bake for 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.
- 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.
Here are a few more pumpkin pie recipes you might enjoy:
- New York Times Pumpkin Pie with an Oreo Crust by Something Swanky
- Dulce de Leche Pumpkin Toffee Pie by RecipeGirl
- The Ultimate Healthy Pumpkin Pie by Amy’s Healthy Baking
- No Bake Double Layer Pumpkin Pie by RecipeGirl
I love peanut butter and pumpkin but I think the 1/4 cup whiskey gave this pie an odd after taste. I would not make it again.
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.