Peanut Butter Pumpkin Pie
Discover the perfect fusion of sweet and nutty flavors with this irresistible Peanut Butter Pumpkin Pie! Featuring a graham cracker crust as its base, this no-bake dessert layers rich, velvety peanut butter cream with a luscious, spiced pumpkin filling enhanced by a touch of gelatin for the perfect set. Finished with a generous topping of whipped cream, crunchy chopped peanuts, and mini peanut butter cups, this show-stopping pie is an autumn-inspired treat that’s as easy to make as it is delightful to eat. In just 30 minutes of prep time, you’ll create a decadent dessert that’s ideal for Thanksgiving, holiday gatherings, or any occasion calling for a unique twist on classic pie flavors.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 pre-made crust (9-inch) Graham cracker pie crust
- 4 oz Cream cheese
- 0.5 cup Creamy peanut butter
- 0.5 cup Powdered sugar
- 1 cup Pumpkin puree
- 1.25 cup Heavy cream
- 0.5 cup Granulated sugar
- 1 tsp Pumpkin pie spice
- 1 tsp Vanilla extract
- 1 packet (0.25 oz) Gelatin powder
- 3 tbsp Cold water
- 1 cup Whipped cream
- 0.25 cup Chopped peanuts
- 0.5 cup Mini peanut butter cups
Instructions
In a medium bowl, beat the cream cheese, peanut butter, and powdered sugar until smooth and well combined. Spread this mixture evenly onto the base of the graham cracker pie crust.
In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
Heat the bloomed gelatin in the microwave for 10-15 seconds until dissolved. Set aside to cool slightly.
In another mixing bowl, combine the pumpkin puree, granulated sugar, pumpkin pie spice, vanilla extract, and the dissolved gelatin. Mix until evenly incorporated.
In a separate bowl, whip the heavy cream with a whisk or hand mixer until it forms soft peaks. Gently fold the whipped cream into the pumpkin mixture until smooth and airy.
Layer the pumpkin mixture over the peanut butter layer in the pie crust. Spread evenly with a spatula.
Refrigerate the pie for at least 4 hours, or until fully set.
Before serving, top the pie with whipped cream, chopped peanuts, and mini peanut butter cups for garnish.
Slice and enjoy your Peanut Butter Pumpkin Pie!
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 32.2 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
