PEANUT BUTTER PUMPKIN PIE

What started off as a random experiment is now the only version of pumpkin pie the biggest pumpkin pie fan I know (my husband) requests.

I was eating pumpkin pie in August — as one does — and thinking about what I love about it. I love a super creamy pumpkin pie with a really smooth flavor. I like the pumpkin flavor to come through with a kick of spice and just enough sweetness to meld all the flavors together.

As I was doing my pie research (AKA baking pumpkin pies in the summer heat), I wondered how the flavor of peanut butter would work with the flavors of more traditional pumpkin pie. I thought the texture of a smooth PB might work really nicely with the creaminess of the pumpkin pie filling to add a richness that the pumpkin doesn’t deliver on it’s own. 

So I went for it.

And this is the only pumpkin pie version I’ve been baking ever since.

The peanut butter isn’t overpowering. In fact, none of the people I’ve had taste test this pie without knowing what was in it could guess that the special ingredient was PB. But, all taste testers — ones who knew the PB was in there and ones who didn’t, alike — commented on the smooth texture, slightly richer than a traditional pumpkin pie, and the warm, balanced flavor combo.

If you like a hint of sweetness, go with the smaller amount of brown sugar. If you like just a hint more than a hint, opt for the 1/2 cup. I like it both ways, but I prefer the 1/3 cup version personally, especially if my crust has any sweetness to it or I’m using a sweetened whipped cream on top.

I also think that lining the pie shell in melted dark chocolate could be an incredible addition. 

[Serves 8]

Prep time: 10 minutes
Laze around time: 50 minutes baking + 2 hours refrigeration

INGREDIENTS
1/3 cup lightly packed brown sugar or maple sugar (use 1/2 cup if you like a little more sweetness)
1/4 teaspoon fine salt
1 teaspoon cinnamon
1 teaspoon ground ginger
Pinch ground cloves
3 eggs, lightly beaten
1, 15-ounce can pumpkin puree
1 cup canned coconut milk
1/3 cup unsalted smooth peanut butter (tahini also works great for a nut-free option!)

One pie crust (I love this pie with a nut crust like this one but it works equally as well with a traditional pie crust — either homemade or prepared/frozen)

HOW TO
Preheat oven to 400 degrees F.

Stir together dry ingredients (sugar through cloves) in a small bowl.

In a large bowl, whisk eggs, pumpkin puree, coconut milk, and peanut butter together until smooth.

Whisk the dry ingredients into the wet until smooth.

Place pie crust into a 9- or 9.5-inch pie pan. Pour pie filling into crust and bake at 400 degrees F until set, about 45-50 minutes (check on it after 45 minutes). You want to take it out when it’s just set. If you wait until it’s solid, it will crack. Honestly, a pumpkin pie that has cracked tastes the same as one that didn’t, so don’t feel any less the pie baker if yours cracks. But, taking it out when it’s just sent usually prevents this.

Cool completely before serving and preferably refrigerate for a few hours. I prefer this pie chilled, so I refrigerate for at least 2 hours before serving. On the other hand, if you are strongly against chilled pumpkin pie, then let it cool completely at room temp before serving.