Just in time for the holidays...something a little different. I have been making this for years, can't remember where I got the recipe but after we tried it we have to make it at least once a year. Who would have thought the combo of peanut butter and and pumpkin would have worked but it does and yes it's Feingold friendly
Peanut Butter Pumpkin Pie
Serves 8
Serves 8
3 eggs
1 (16 oz.) can pumpkin
1/2 c. light brown sugar
1/2 c. white sugar
1/2 c. creamy peanut butter
2 tsp. pumpkin pie spice
1 c. light cream or half and half
1 (9 inch) single crust pie shell, unbaked (I used Pioneer Woman's Perfect Pie Crust recipe)
1 (16 oz.) can pumpkin
1/2 c. light brown sugar
1/2 c. white sugar
1/2 c. creamy peanut butter
2 tsp. pumpkin pie spice
1 c. light cream or half and half
1 (9 inch) single crust pie shell, unbaked (I used Pioneer Woman's Perfect Pie Crust recipe)
Preheat oven to 350 degrees. In large bowl, beat eggs. Add pumpkin, both sugars, peanut butter, spice; beat well. Gradually add light cream, beating until blended. Pour into prepared crust and bake 65 to 70 minutes or until tests done. Let cool.
VERDICT: well my pie crust wasn't perfect, it was chewy not flaky but still okay and the pie filling its self was just as good!
No comments:
Post a Comment