resas-chocolate-peanut-butter-pumpkin-pie

Resa's Chocolate Peanut Butter Pumpkin Pie

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  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    3 h 10 m
TARAW411
Recipe by  TARAW411

“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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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

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Directions

  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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 361 cal
  • 18%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 52 g
  • 17%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

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