Peanut Butter Pumpkin Pie Food

PEANUT BUTTER PUMPKIN PIE

Steps:

• Preheat oven to 350°.
• In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt.
• Gradually add light cream, beating until blended; pour into pie crust.
• Bake 65 minutes or until knife inserted in center comes out clean.
• On wire rack, let cool.
• Garnish, if desired, with whipped cream.

PEANUT BUTTER PUMPKIN PIE

Steps:

• Combine pumpkin, evaporate milk, brown sugar, eggs, peanut butter, pumpkin pie spice and salt. Pour into pie shell.
• Bake at 425 for 15 minutes. Reduce to 350 and bake 40 minutes more.

PUMPKIN PEANUT BUTTER PIE

Steps:

• Place dough in 10-inch glass pie pan, leaving 1/2 inch overhang. Crimp edges, forming 1/2 inch decorative border. Cover; chill 30 minutes.
• Mix pumpkin, brown sugar, and peanut butter in large bowl. Blend in eggs 1 at a time. Stir in half and half, Southern Comfort, vanilla, nutmeg and salt. (Can be prepared 1 day ahead. Refrigerate.).
• Position rack in lower third of oven and preheat to 425 degrees. Pour filling into prepared shell. Bake 20 minutes. Reduce temperature to 350 degrees. Continue baking until filling is set and uniformly puffed, about 50 minutes. Transfer pie to rack and cool completely.

PEANUT BUTTER PIE

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 3 ounces of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.
• After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.
• Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.
• Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.
• Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, approximately 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
• Yield: approximately 1 1/2 cups
• *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
• Preheat the oven to 350 degrees F.
• Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
• Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
• If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
• Yield: approximately 2 pounds roasted peanuts in shell

PEANUT BUTTER PUMPKIN PIE

Steps:

• Mix all together well and pour into unbaked pie shell.
• Bake in pre-heated 350 degree oven until crust is light brown about 1 hour and 10 minutes.

PEANUT BUTTER PIE

Steps:

• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

PEANUT BUTTER PUMPKIN PIES

Steps:

• Heat oven to 375°F.
• In a medium bowl, mix eggs, pumpkin, honey, peanut butter, cinnamon and nutmeg. Stir until well mixed.
• Unroll dough; separate into 4 rectangles for each package. Pinch and then press perforations to seal. Cut each rectangle in half, to produce 2 squares per triangle. You will end up with 16 squares in total.
• In ungreased muffin tin, gently press each square into each cup. Be sure that you repair any tears that may occur. The corners should be slightly sticking out.
• Spoon pumpkin mixture evenly into each pastry cup.
• Bake for 15 minutes or until dough is nicely browned.
• Remove from oven and let cool 10 minutes. Gently pull each pie out by lifting by 2 opposing corners. You can also refrigerate until cool and then remove.
• If desired, top with fresh whipped cream and a light sprinkling of cinnamon. Yum!

PUMPKIN PEANUT BUTTER PIE

Steps:

• For Crust.
• Mix flour and salt in processor; cut in butter and shortening using on/off turns until mixture resembles coarse meal.
• With machine running, blend in water 1 tablespoon at a time until dough just starts to come together (do not form ball).
• Turn dough out onto lightly floured surface and gather together; cut off 1/4 of dough.
• Form each piece into a ball; flatten into discs.
• Wrap in plastic and refrigerate at least 30 minutes.
• Can be prepared 2 days ahead.
• Roll large dough piece out on lightly floured surface into 1/8-inch thickness.
• Transfer dough to 10-inch glass pie pan, leaving 1/2 inch overhang.
• Crimp edges, forming 1/2-inch-high decorative border.
• Cover and chill 30 minutes.
• Can be prepared 1 day ahead.
• For Pastry Leaves.
• Roll out small dough piece between 1/16 and 1/8-inch thick on lightly floured surface.
• Cut out leaves using leaf-shaped cookie cutter or small sharp knife.
• Transfer leaves to baking sheet using metal spatula; refrigerate 30 minutes.
• Can be prepared 1 day ahead.
• For filling.
• Mix first three ingredients in large bowl.
• Blend in eggs, 1 at a time.
• Stir in half and half, Southern Comfort, vanilla,nutmeg and salt.
• Can be prepared 1 day ahead. Cover and refrigerate.
• Position rack in lower third of oven and preheat to 425 degrees.
• Pour filling into prepared shell and bake 20 minutes.
• Reduce temperature to 350 degrees and continue baking until filling is set and uniformly puffed, about 50 minutes; transfer to rack.
• Brush glaze over leaves and bake until puffed and tops are golden brown, about 6 minutes.
• Transfer leaves to rack.
• Cool pie and leaves completely (pie will fall in center as it cools ).
• Can be prepared 8 hours ahead.
• Arrange pastry leaves atop pie before serving.
• Serve with a dollop of whipped cream, if desired or a scoop of rich vanilla ice cream with a little Southern Comfort drizzled over.

PUMPKIN PEANUT BUTTER PIE

Steps:

• Bake crust according to package directions then chill crust for 30 minutes. For filling - mix 1st 3 ingredients in large bowl. Blend in eggs, one at a time.
• Stir in half and half, southern comfort, vanilla, nutmeg and salt.
• Preheat oven to 425 degrees. Pour filling into prepared pie crust.
• Bake 20 min; reduce oven temp to 350 degrees. Continue baking for 50 min or until filling is set.
• For pastry leaves - cut out rolled -out dough, using leaf shaped cookie cutter. Brush leaves with beaten egg yolk and bake on cookie sheet for 5 minutes. Cool leaves before decorating pie.