Resa's Chocolate Peanut Butter Pumpkin Pie recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- ¾ cup white sugar, or to taste 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground cloves 2 eggs 1 (15 ounce) can pumpkin puree 1 (12 fluid ounce) can evaporated milk 8 miniature chocolate covered peanut butter cups, unwrapped 1 (9 inch) prepared graham cracker crust
Nutrition Info
- 360.9 caloriescarbohydrate: 52 gcholesterol: 60.7 mgfat: 14.8 gfiber: 2.5 gprotein: 7.5 gsaturatedFat: 5 gservingSize: -sodium: 536.6 mgsugar: 40.5 gtransFat: : -unsaturatedFat: : -
Directions Resa's Chocolate Peanut Butter Pumpkin Pie
Directions
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Preheat oven to 425 degrees F (220 degrees C).
Whisk sugar, cinnamon, salt, ginger, and cloves together in a small bowl. Beat eggs together in a large bowl, stir in pumpkin and sugar mixture until just combined. Slowly pour evaporated milk into pumpkin mixture and stir until combined.
Arrange peanut butter cups, up-side down, into the graham cracker crust. Pour pumpkin mixture over peanut butter cups in pie crust.
Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted in the center of the pie comes out clean, 40 to 50 minutes. Cool completely on a wire rack, about 2 hours. Serve immediately or refrigerate.