pumpkin cream pie with peanut butter crust

Recipe by
raymond spencer
st bernard, LA

This new pumpkin pie recipe I created with a peanut butter crust is an A+ dessert.

yield 10 serving(s)
prep time 1 Hr 15 Min
method Bake

Ingredients For pumpkin cream pie with peanut butter crust

  • CRUST
  • 20
    Nutter Butter cookies, crushed
  • 4 Tbsp
    margarine, melted
  • FILLING
  • 1 c
    creamy peanut butter
  • 1 c
    chopped honey roasted peanuts
  • 1 c
    milk
  • 2 pkg
    instant vanilla pudding mix
  • 1 c
    canned pumpkin
  • 1 pkg
    cream cheese, softened
  • 1 tsp
    ground cinnamon
  • 1 tsp
    pumpkin pie spice
  • 1
    container frozen whipped topping, thawed and divided

How To Make pumpkin cream pie with peanut butter crust

  • 1
    Preheat oven to 350 degrees F.
  • 2
    For the crust, place the cookies into a large ziptop bag and crush into crumbs with a rolling pin. Pour into a 9-inch pie plate, add the melted margarine over the crumbs and stir with a fork to combine.
  • 3
    Press into the pie plate and bake for 5 to 7 minutes. Remove from the oven and allow to cool completely.
  • 4
    Meanwhile, make the filling. Add the peanut butter into a small bowl and mircowave for 30 seconds until melted. Spread onto a cooled pie crust and add chopped nuts.
  • 5
    In a large bowl, combine milk, vanilla pudding mix, pumpkin, cream cheese, cinnamon and pumpkin pie spice and beat together until smooth. Stir in 1 1/2 cups whipped topping.
  • 6
    Pour the filling into the crust, evening out the top with a spatula.
  • 7
    Refrigerate for 1 hour. Top with remaining whipped topping. Drizzle with melted peanut butter.
ADVERTISEMENT