Pumpkin-Peanut Butter Pie
A creamy pumpkin peanut butter pie with rich chocolate crust, perfect for fall gatherings or any time you crave a sweet, nutty dessert with a smooth texture.
Ingredients
Instructions
- Add skim milk to the instant vanilla pudding and beat with an electric beater until well mixed.
- Stir in the small can of pumpkin and peanut butter until smooth.
- Pour the mixture into the chocolate pie crust.
- Chill the pie in the refrigerator until set before serving.
Tips & Substitutions
For a smoother texture, ensure the peanut butter is well-blended with the pumpkin mixture. If you prefer a healthier option, substitute the chocolate crust with a graham cracker crust or a nut-based crust. To enhance flavor, consider adding a pinch of cinnamon or nutmeg to the filling. This pie is also delicious when served with a dollop of whipped cream on top.
Serving Suggestions
Serve this Pumpkin-Peanut Butter Pie chilled for a refreshing dessert. It pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate syrup. For a complete fall-themed meal, serve it alongside a warm slice of Roasted Pecan Cake or a cup of spiced chai.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze individual slices wrapped in plastic wrap and aluminum foil for up to a month. To enjoy the pie again, simply thaw it in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Peanut Butter Pie contains roughly 571 calories, with 12g protein, 70g carbohydrates, and 28g fat. It is an excellent source of vitamin A (46% of the Daily Value), iron (38% of the Daily Value), and protein (24% of the Daily Value), and a good source of calcium and 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 if you prefer. You'll need to cook and puree it until smooth. Make sure to measure the same amount as the canned pumpkin, which is typically about 1 cup.
Is there a way to make this pie dairy-free?
Absolutely! You can substitute the skim milk with almond milk or any other plant-based milk. Additionally, use a dairy-free peanut butter to keep the recipe fully dairy-free.
How long does this pie need to chill?
The pie should chill for at least 2-3 hours to allow it to set properly. For best results, chilling it overnight enhances the flavors and improves the texture.
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).