Pumpkin Cream Pie With Peanut Butter Crust Recipes

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.

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.

Steps:

• 1. Preheat oven to 350 F.
• 2. For the crust:place the cookies into a large ziplock bag,crushed 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.
• 3. Press into the pie plate and bake for 5 to 7 minutes.Remove from the oven and allow to cool completely.
• 4. Add peanut butter into a small bowl,mircowave for 30 seconds until melted.Spread onto a cooled pie crust and add chopped nuts.
• 5. For the filling:in a large bowl,combine milk,vanilla pudding mixes,pumpkin,cream cheese,cinnamon and pumpkin pie spice,beat together until smooth.Stir in 1 1/2 cups whipped topping.
• 6. Pour the filling into the crust,evening out the top with a spatula.
• 7. Refrigerate for 1 hour.Top with remaining whipped topping.Drizzle with melted peanut butter.

Steps:

• Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
• In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
• Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
• In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.