Best 7 Pumpkin Cream Pie With Peanut Butter Crust Recipes

PUMPKIN CREAM PIE

Steps:

• Preheat oven to 300 degrees.
• Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large Ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined.
• Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely.
• In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick.
• Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.
• When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined.
• Pour into cooled crust.
• Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

PUMPKIN CREAM PIE

Steps:

• Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
• In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.
• Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.
• For Whipped Cream:
• In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .

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.

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.

ULTIMATE PUMPKIN PIE

Steps:

• Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees.
• Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes.
• Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don't slump.)
• When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees.
• In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth.
• Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.

CREAMY PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
• Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.