Peanut Butter Pumpkin Pies
Indulge in the cozy flavors of fall with these irresistible Peanut Butter Pumpkin Pies! A delightful twist on the classic pumpkin dessert, these mini pies combine the creamy richness of peanut butter with the warm spices of cinnamon, nutmeg, and cloves for a flavor pairing that’s nothing short of magical. Nestled in buttery pie crusts and baked to golden perfection, each bite offers a perfect blend of sweet and savory notes, with a touch of velvety creaminess from the heavy cream. These individual-sized treats are prepared in a muffin tin, making them perfect for holiday parties, potlucks, or anytime you’re craving a little autumnal indulgence. Serve them with a dollop of whipped cream or a drizzle of peanut butter for the ultimate finishing touch. Ready in just 45 minutes, these no-fuss hand pies are sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 2 sheets Store-bought pie crust (or homemade, if preferred)
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 0.5 cup Creamy peanut butter
- 0.5 cup Brown sugar
- 2 tablespoons Granulated sugar
- 2 large Eggs
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crusts on a lightly floured surface and use a 4-inch round cutter (or a similar-sized cup or bowl) to cut 12 circles.
Press each circle into the cups of a standard muffin tin to create mini pie shells. Press gently to shape them into the cups, letting the edges of the dough slightly overhang.
In a large mixing bowl, whisk together the pumpkin puree, peanut butter, brown sugar, and granulated sugar until smooth.
Add the eggs, one at a time, whisking well after each addition.
Stir in the heavy cream, vanilla extract, cinnamon, nutmeg, cloves, and salt. Mix until fully combined and smooth.
Spoon the filling evenly into the prepared mini pie shells, filling them nearly to the top.
Bake in the preheated oven for 22–25 minutes or until the filling is set and the crust is lightly golden.
Remove from the oven and allow the pies to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve plain, with a dollop of whipped cream, or a drizzle of melted peanut butter for extra decadence!
Nutrition Facts
Calories |
3750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.1 g | 301% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 360.4 g | 131% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 125.0 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 335 mg | 26% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2212 mg | 47% | |
*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.
