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Resa's Chocolate Peanut Butter Pumpkin Pie


"My husband and I came up with this recipe the other night since we were having a pumpkin carving party (making the pie for guests) and we also had our Halloween candy out. The pie was a big success. Our daughter's name is Teresa and we nickname her Resa (hence the name of the recipe) ."
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3 h 10 m servings 361 cals
Original recipe yields 8 servings (1 9-inch pie)

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Whisk sugar, cinnamon, salt, ginger, and cloves together in a small bowl. Beat eggs together in a large bowl; stir in pumpkin and sugar mixture until just combined. Slowly pour evaporated milk into pumpkin mixture and stir until combined.
  3. Arrange peanut butter cups, up-side down, into the graham cracker crust. Pour pumpkin mixture over peanut butter cups in pie crust.
  4. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted in the center of the pie comes out clean, 40 to 50 minutes. Cool completely on a wire rack, about 2 hours. Serve immediately or refrigerate.

Nutrition Facts

Per Serving: 361 calories; 14.8 g fat; 52 g carbohydrates; 7.5 g protein; 61 mg cholesterol; 537 mg sodium. Full nutrition

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This was very good! I was snowed in and didn't have the peanut butter cups, but did have a chocolate graham cracker crust and some peanut butter which worked well. I look forward to making thi...