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    You are in: Home / Recipes / Pumpkin Peanut Butter Pie Recipe
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    Pumpkin Peanut Butter Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 56 mins

    40 mins

    1 hrs 16 mins

    Leslie in Texas's Note:

    This big, bright orange and utterly old fashioned-tasting pie is part of a "Creole Thankgiving" menu I found in a November 1987 Bon Appetit. You may prefer to use your own pastry crust; the pastry leaf decorations atop the pie adds a nice, festive touch. Prep time does not include chilling time for dough.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust and Pastry Leaves

    Filling

    Glaze

    • 1 egg yolk, beaten with
    • 2 teaspoons whipping cream

    Directions:

    1. 1
      For Crust.
    2. 2
      Mix flour and salt in processor; cut in butter and shortening using on/off turns until mixture resembles coarse meal.
    3. 3
      With machine running, blend in water 1 tablespoon at a time until dough just starts to come together (do not form ball).
    4. 4
      Turn dough out onto lightly floured surface and gather together; cut off 1/4 of dough.
    5. 5
      Form each piece into a ball; flatten into discs.
    6. 6
      Wrap in plastic and refrigerate at least 30 minutes.
    7. 7
      Can be prepared 2 days ahead.
    8. 8
      Roll large dough piece out on lightly floured surface into 1/8-inch thickness.
    9. 9
      Transfer dough to 10-inch glass pie pan, leaving 1/2 inch overhang.
    10. 10
      Crimp edges, forming 1/2-inch-high decorative border.
    11. 11
      Cover and chill 30 minutes.
    12. 12
      Can be prepared 1 day ahead.
    13. 13
      For Pastry Leaves.
    14. 14
      Roll out small dough piece between 1/16 and 1/8-inch thick on lightly floured surface.
    15. 15
      Cut out leaves using leaf-shaped cookie cutter or small sharp knife.
    16. 16
      Transfer leaves to baking sheet using metal spatula; refrigerate 30 minutes.
    17. 17
      Can be prepared 1 day ahead.
    18. 18
      For filling.
    19. 19
      Mix first three ingredients in large bowl.
    20. 20
      Blend in eggs, 1 at a time.
    21. 21
      Stir in half and half, Southern Comfort, vanilla,nutmeg and salt.
    22. 22
      Can be prepared 1 day ahead. Cover and refrigerate.
    23. 23
      Position rack in lower third of oven and preheat to 425 degrees.
    24. 24
      Pour filling into prepared shell and bake 20 minutes.
    25. 25
      Reduce temperature to 350 degrees and continue baking until filling is set and uniformly puffed, about 50 minutes; transfer to rack.
    26. 26
      Brush glaze over leaves and bake until puffed and tops are golden brown, about 6 minutes.
    27. 27
      Transfer leaves to rack.
    28. 28
      Cool pie and leaves completely (pie will fall in center as it cools ).
    29. 29
      Can be prepared 8 hours ahead.
    30. 30
      Arrange pastry leaves atop pie before serving.
    31. 31
      Serve with a dollop of whipped cream, if desired or a scoop of rich vanilla ice cream with a little Southern Comfort drizzled over.

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    Ratings & Reviews:

    • on November 27, 2013

      55

      I also found this recipe in that magazine. I love it! It's the only pumpkin pie I ever make.<br/><br/>I'm sorry to say this, but I just noticed that you made a little mistake in the ingredients list. It's 1 1/4 heavy cream, and 1/4 cup Southern Comfort.<br/><br/>Anyway, it's a great pie, and I'm making one tomorrow.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Peanut Butter Pie

    Serving Size: 1 (228 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 671.8
     
    Calories from Fat 304
    45%
    Total Fat 33.8 g
    52%
    Saturated Fat 14.2 g
    71%
    Cholesterol 142.7 mg
    47%
    Sodium 259.0 mg
    10%
    Total Carbohydrate 57.2 g
    19%
    Dietary Fiber 2.3 g
    9%
    Sugars 22.5 g
    90%
    Protein 11.5 g
    23%

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