Peanut Butter Pumpkin Pie
A rich, creamy pumpkin pie infused with peanut butter and Southern Comfort, perfect for autumn gatherings or holiday desserts, with warm spices and a smooth texture.
Ingredients
Instructions
- Mix in a large bowl the pumpkin, brown sugar, and peanut butter.
- Blend in eggs, one at a time.
- Stir in half and half, Southern Comfort, vanilla, nutmeg, and salt.
- Pour into a prepared pie shell.
- Bake until uniformly puffed, at 425°F for 20 minutes.
- Reduce heat to 350°F and bake for an additional 40 minutes.
- Allow the pie to cool; it will fall slightly in the center.
- Can be prepared a day ahead and refrigerated.
Tips & Substitutions
For a smoother filling, ensure the peanut butter is well-blended into the pumpkin mixture. You can substitute the Southern Comfort with any other whiskey or leave it out for a non-alcoholic version. If you prefer a lighter pie, half the amount of brown sugar can be used without compromising flavor. Adding a sprinkle of cinnamon can also enhance the overall taste.
Serving Suggestions
Serve the pie chilled or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with Pumpkin Cookie Dip as an appetizer for a fall gathering. For a complete meal, consider serving it after a hearty dish like Alabama Trash or alongside a warm beverage.
Storage & Reheating
Once the Peanut Butter Pumpkin Pie has cooled, cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place individual slices in a microwave for 20-30 seconds or warm the whole pie in a 350°F oven for about 10-15 minutes until heated through. Avoid reheating too long to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Pumpkin Pie contains roughly 591 calories, with 13g protein, 44g carbohydrates, and 28g fat. It is an excellent source of protein (27% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but it requires more preparation. Roast and puree the pumpkin flesh to achieve a similar consistency to canned pumpkin. You'll need about 2 cups of pureed fresh pumpkin for this recipe.
Is there a vegan alternative for this recipe?
To make a vegan version, replace the eggs with flaxseed meal or chia seeds mixed with water. Use a plant-based half and half or coconut milk instead of regular half and half, and ensure your peanut butter is free from any animal-derived ingredients.
What can I do if my pie cracks while baking?
Cracking can happen due to rapid temperature changes. To minimize this, avoid overbaking and consider using a water bath while baking. If it does crack, a dollop of whipped cream can beautifully cover the imperfection and add extra flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).