- 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
- 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.
08/24/2019
recipepes.com
resa's chocolate peanut butter pumpkin pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
