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PBJ Pumpkin Pie

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Submitted by: njcook3257025

 

Salty nuts give contrast and crunch to this tasty pie. A layer of peanut butter and orange marmalade make the base for this pumpkin pie.
 

Ingredients

  • Pastry:
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 8 tablespoons cold unsalted butter, cut into bits
  • 2-3 tablespoons ice water
  • Filling:
  • 1 16 oz can pumpkin puree
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1 large egg white
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla
  • 1 cup chunky peanut butter
  • 1/2 cup orange marmalade
  • Topping:
  • 1 cup salted peanuts

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Method

Pastry: Mix flour, spices and salt in mixing bowl. Cut in butter with a pastry blender, or 2 knives, until mixture resembles coarse crumbs. Sprinkle with water and mix until dough comes together. Shape into a thick disk, wrap in plastic wrap and refrigerate at least 30 minutes. Filling: Whisk pumpkin, brown sugar, salt and spices in mixing bowl until blended. Whisk in eggs and egg white, one at a time. Add cream and vanilla and whisk until blended. Pie: Preheat oven to 425 degree. Roll out pastry into a 12 inch circle on a lightly floured surface. Line a 10 inch pie plate with pastry, turn edge under and crimp. Place peanut butter, orange marmalade into pastry and pour filling into pastry. Bake pie 20 minutes, reduce heat to 350 degrees, and bake until filling is just set, 30-35 minutes. Let cool on wire rack. Prepare topping, just before serving. Add nuts and serve over pie.

 

Notes:

 

Number of Servings: 12

 

Submitted by: njcook3257025 ()

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