Resa's Chocolate Peanut Butter Pumpkin Pie
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Ingredients3 h 10 m servings 361 cals
Original recipe yields 8 servings (1 9-inch pie)
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- Arrange peanut butter cups, up-side down, into the graham cracker crust. Pour pumpkin mixture over peanut butter cups in pie crust.
- 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.
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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