Pumpkin Peanut Butter Pie

READY IN: 1hr 56mins




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