Pumpkin Peanut Butter Pie
Indulge in the rich, creamy decadence of Pumpkin Peanut Butter Pie, a delightful no-bake dessert that perfectly blends fall-inspired flavors with a nutty twist. This luscious recipe features a buttery graham cracker crust, a silky peanut butter cream cheese layer, and a spiced pumpkin filling that comes together with warm hints of cinnamon, nutmeg, and ginger. Lightened with freshly whipped cream and chilled to perfection, this pie is an easy yet impressive treat for holiday gatherings or cozy autumn nights. Top it with a dollop of whipped cream and a sprinkle of chopped peanuts for added texture and presentation. With just 25 minutes of prep time, this no-fuss dessert is a seasonal showstopper you’ll want to savor again and again.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 8 ounces Cream cheese (softened)
- 0.75 cups Smooth peanut butter
- 0.75 cups Powdered sugar
- 1 cup Canned pumpkin puree
- 1 cup Heavy cream
- 0.25 cups Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 teaspoon Vanilla extract
- 1 cups Whipped cream (optional, for topping)
- 2 tablespoons Chopped peanuts (optional, for garnish)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated and the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or the bottom of a glass to pack it firmly. Refrigerate for at least 15 minutes to set.
In a large mixing bowl, beat the softened cream cheese and peanut butter together using an electric hand mixer until smooth and creamy.
Add the powdered sugar to the peanut butter mixture and beat until well combined.
In another mixing bowl, combine the canned pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, and vanilla extract. Mix until smooth.
Fold the pumpkin mixture into the peanut butter cream cheese mixture until fully incorporated.
In a separate bowl, whip the heavy cream using an electric hand mixer until stiff peaks form. Gently fold the whipped cream into the pumpkin peanut butter filling until no streaks remain.
Pour the filling into the prepared graham cracker crust, spreading it out evenly with a spatula.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
Before serving, optionally top the pie with whipped cream and garnish with chopped peanuts for added texture and flavor.
Nutrition Facts
Calories |
5750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 431.2 g | 553% | |
| Saturated Fat | 217.4 g | 1087% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 2805 mg | 122% | |
| Total Carbohydrate | 375.8 g | 137% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 227.4 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1304 mg | 28% | |
*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.
