Pumpkin Peanut Butter Pie

I havent' tried this recipe yet but plan on next Thanksgiving.

• Ready In: 1 hr 20 mins
• Yields: 2 pies

Ingredients

• 20  ounces  pie crusts
• 16  ounces pumpkin
• 3⁄4 cup brown sugar
• 1⁄2 cup creamy peanut butter
• 3  eggs
• 1 1⁄2 cups half-and-half
• 1⁄4 teaspoon  Southern Comfort
• 2  tablespoons vanilla
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon salt
• 1  egg yolk (for glaze)

Directions

1. Bake crust according to package directions then chill crust for 30 minutes. For filling – mix 1st 3 ingredients in large bowl. Blend in eggs, one at a time.
2. Stir in half and half, southern comfort, vanilla, nutmeg and salt.
3. Preheat oven to 425 degrees. Pour filling into prepared pie crust.
4. Bake 20 min; reduce oven temp to 350 degrees. Continue baking for 50 min or until filling is set.
5. For pastry leaves – cut out rolled –out dough, using leaf shaped cookie cutter. Brush leaves with beaten egg yolk and bake on cookie sheet for 5 minutes. Cool leaves before decorating pie.