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The Best Recipes Resa's Chocolate Peanut Butter Pumpkin Pie

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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) ."

Ingredients :

  • 3/4 cup white sugar, or to taste
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 8 miniature chocolate covered peanut butter cups, unwrapped
  • 1 (9 inch) prepared graham cracker crust

Instructions :

Prep : 15M Cook : 8M Ready in : 3H10M
  • 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.

Notes :

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