Ingredients for Pumpkin Peanut Butter Pie
- Unbleached All Purpose Flour
- 1/4 teaspoon salt
- Unsalted Butter
- Vegetable Shortening
- Ice Water
- Solid Pack Pumpkin
- Light Brown Sugar
- Creamy Peanut Butter
- 2 large eggs
- 1/4 cup Southern Comfort (or other whiskey)
- 1 teaspoon vanilla extract
- Ground Nutmeg
- Egg Yolk
- Whipping Cream
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How to Make Pumpkin Peanut Butter Pie
- **Make the Crust:**
- Whisk together 2 1/2 cups flour and 1 teaspoon salt in a food processor.
- Add 1 cup (2 sticks) chilled, cubed butter and 1/2 cup chilled shortening. Pulse on/off until the mixture resembles coarse crumbs.
- With the food processor running, gradually add 1/2 cup ice water, 1 tablespoon at a time, until the dough just comes together.
- Turn the dough out onto a lightly floured surface, form into a ball, and divide it into a larger piece (3/4) and a smaller piece (1/4).
- Wrap each piece in plastic and refrigerate for at least 30 minutes (can be made 2 days ahead).
- On a lightly floured surface, roll out the larger dough piece to 1/8-inch thickness. Transfer to a 10-inch pie plate, trim and crimp the edges to create a 1/2-inch border.
- Cover and chill for 30 minutes (can be made 1 day ahead).
- **Make the Pastry Leaves:**
- Roll out the smaller dough piece to 1/16 - 1/8-inch thickness. Cut out leaf shapes using a cookie cutter or knife.
- Place leaves on a baking sheet and refrigerate for 30 minutes (can be made 1 day ahead).
- **Make the Filling:**
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup peanut butter, and 1 1/2 cups sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in 1 cup half-and-half, 1/4 cup Southern Comfort, 1 teaspoon vanilla extract, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt.
- Cover and refrigerate (can be made 1 day ahead).
- **Bake the Pie:**
- Preheat oven to 425°F (220°C). Position rack in the lower third of the oven.
- Pour the filling into the prepared pie crust.
- Bake for 20 minutes. Reduce oven temperature to 350°F (175°C) and continue baking until the filling is set and puffed (about 50 minutes).
- Transfer to a wire rack to cool completely.
- Brush pastry leaves with a little glaze (optional) and bake at 350°F (175°C) for 6 minutes, or until golden brown. Let cool completely.
- Arrange cooled pastry leaves on top of the cooled pie before serving.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream and a drizzle of Southern Comfort (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
90g
Fat
71g
Carbs
19g
