Peanut Butter Pumpkin Pies

Indulge in the cozy flavors of fall with these irresistible Peanut Butter Pumpkin Pies! A delightful twist on the classic pumpkin dessert, these mini pies combine the creamy richness of peanut butter with the warm spices of cinnamon, nutmeg, and cloves for a flavor pairing that’s nothing short of magical. Nestled in buttery pie crusts and baked to golden perfection, each bite offers a perfect blend of sweet and savory notes, with a touch of velvety creaminess from the heavy cream. These individual-sized treats are prepared in a muffin tin, making them perfect for holiday parties, potlucks, or anytime you’re craving a little autumnal indulgence. Serve them with a dollop of whipped cream or a drizzle of peanut butter for the ultimate finishing touch. Ready in just 45 minutes, these no-fuss hand pies are sure to become a seasonal favorite!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 2 sheets Store-bought pie crust (or homemade, if preferred)
• 1 cup Pumpkin puree (not pumpkin pie filling)
• 0.5 cup Creamy peanut butter
• 0.5 cup Brown sugar
• 2 tablespoons Granulated sugar
• 2 large Eggs
• 0.5 cup Heavy cream
• 1 teaspoon Vanilla extract
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Roll out the pie crusts on a lightly floured surface and use a 4-inch round cutter (or a similar-sized cup or bowl) to cut 12 circles.

Step 3

Press each circle into the cups of a standard muffin tin to create mini pie shells. Press gently to shape them into the cups, letting the edges of the dough slightly overhang.

Step 4

In a large mixing bowl, whisk together the pumpkin puree, peanut butter, brown sugar, and granulated sugar until smooth.

Step 5

Add the eggs, one at a time, whisking well after each addition.

Step 6

Stir in the heavy cream, vanilla extract, cinnamon, nutmeg, cloves, and salt. Mix until fully combined and smooth.

Step 7

Spoon the filling evenly into the prepared mini pie shells, filling them nearly to the top.

Step 8

Bake in the preheated oven for 22–25 minutes or until the filling is set and the crust is lightly golden.

Step 9

Remove from the oven and allow the pies to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve plain, with a dollop of whipped cream, or a drizzle of melted peanut butter for extra decadence!

Nutrition Facts

Serving size	(1089.4g)

Amount per serving	% Daily Value*
Calories	3749.5

Total Fat 235.1g	0%
Saturated Fat 71.1g	0%
Polyunsaturated Fat g
Cholesterol 492mg	0%
Sodium 3146.7mg	0%
Total Carbohydrate 360.4g	0%
Dietary Fiber 19.9g	0%
Total Sugars 125.0g
Protein 68.4g	0%

Vitamin D 82IU	0%
Calcium 335.2mg	0%
Iron 16.0mg	0%
Potassium 2212.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 7.1%

Carbs: 37.6%