pumpkin cream pie with peanut butter crust
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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
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20Nutter Butter cookies, crushed
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4 Tbspmargarine, melted
- FILLING
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1 ccreamy peanut butter
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1 cchopped honey roasted peanuts
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1 cmilk
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2 pkginstant vanilla pudding mix
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1 ccanned pumpkin
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1 pkgcream cheese, softened
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1 tspground cinnamon
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1 tsppumpkin pie spice
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1container frozen whipped topping, thawed and divided
How To Make pumpkin cream pie with peanut butter crust
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1Preheat oven to 350 degrees F.
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2For 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.
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3Press into the pie plate and bake for 5 to 7 minutes. Remove from the oven and allow to cool completely.
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4Meanwhile, 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.
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5In 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.
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6Pour the filling into the crust, evening out the top with a spatula.
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7Refrigerate for 1 hour. Top with remaining whipped topping. Drizzle with melted peanut butter.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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