Maple Peanut Butter Pumpkin Pie with Maple Peanut Butter Whipped Cream
If pumpkin pie is always the star of the show on your holiday dessert table, you won’t want to miss this fun twist on that classic. A nutty maple peanut butter crust and maple peanut butter whipped cream on top take pumpkin pie to the next level, and maple syrup in the filling ties the flavors together beautifully. And here’s a tip if you don’t have all the spices for the filling on hand: feel free to substitute 1 tablespoon of pumpkin pie spice mix instead!
- Yield:8 servings
- Prep Time:45 minutes
- Cook Time:45 minutes
- Total Time:1 hour 30 minutes
For the Crust:
1 1/4 cups all-purpose flour, plus more for rolling out the dough
1/4 tsp salt
1/2 cup Peanut Butter & Co. Mighty Maple
6 to 8 tbsp cold water
For the Filling:
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
2 large eggs
1 cup heavy cream
1/2 cup sugar
1/2 cup pure maple syrup
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground allspice
For the Topping:
1/2 cup heavy cream
1/4 cup Peanut Butter & Co. Mighty Maple
For the crust, whisk together the flour and salt in a large bowl. Use a fork or a pastry cutter to cut the peanut butter into the flour/salt mixture until crumbly and there are some pieces the size of peas. Use a fork or pastry cutter to mix in the water 1 tablespoon at a time until the dough can come together as a ball when squeezed. Roll the dough into a ball, flatten slightly into a disk, and wrap in plastic wrap. Refrigerate to chill, about 2 hours (or refrigerate the dough overnight and let it sit at room temperature for 15 minutes before rolling it out).
Roll the dough out on a floured surface to a circle about 12 inches in diameter. Place the dough into a 9-inch round pie dish. Tuck the excess dough underneath to form the crust. Use a fork to poke several holes in the crust on the bottom.
Beat together all ingredients for the filling and pour it into the pie shell.
Bake in a preheated oven at 375°F until the filling is just a touch wobbly in the center, about 45 to 55 minutes. Check the pie after 45 minutes and cover the crust with a pie crust shield or foil if it’s getting to brown. Transfer the pie to a cooling rack and cool completely before cutting.
For the topping, beat the heavy cream until it starts to thicken. Add the peanut butter and beat until it forms soft peaks.
Serve each slice of pie with a dollop of peanut butter whipped cream topping. You can also sprinkle on little cinnamon if desired.
Store any leftovers wrapped in the fridge for up to 3 days.