Zutaten für Peanut Butter Pumpkin Pie
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- ½ cup packed brown sugar
- ¾ cup granulated sugar
- ½ cup creamy peanut butter
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup heavy cream
- 1 9-inch unbaked pie crust
- Whipped cream
- Cinnamon
- Chopped peanuts
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Zubereitung von Peanut Butter Pumpkin Pie
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 2 large eggs until light and frothy.
- Add 1 (15 ounce) can pumpkin puree, ¾ cup granulated sugar, ½ cup packed brown sugar, ½ cup creamy peanut butter, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt. Beat until well combined.
- Gradually pour in 1 cup heavy cream, beating until smooth and creamy.
- Pour the mixture into a 9-inch unbaked pie crust.
- Bake for 65-75 minutes, or until a knife inserted into the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
- Garnish with whipped cream and a sprinkle of cinnamon or chopped peanuts, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
113g
Fat
71g
Carbs
12g
