Pumpkin Peanut Butter Pie

Name: Pumpkin Peanut Butter Pie
Total time: 176 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2½ cups all purpose flour; ¼ teaspoon salt; 10 tablespoons (1¼ sticks) chilled unsalted butter, (cut into pieces); 5 tablespoons well-chilled solid vegetable shortening, ( cut into small pieces); 6 tablespoons ice water ((about) ); One 16 ounce can unsweetened, pure pumpkin; ¾ cup firmly packed light brown sugar; ½ cup creamy peanut butter; 3 large eggs; 1¼ cups half and half cream; ¼ cup whiskey; 2 teaspoons vanilla extract; ½ teaspoon freshly grated nutmeg; ¼ teaspoon salt; 1 large egg yolk; 2 teaspoons whipping cream, ((beaten with the egg yolk to form glaze))

This recipe is unexpectedly unique and delicious. Perfect for Thanksgiving and other fall holidays!

⏱️ 176 min 🔪 Prep: 40 min 🔥 Cook: 76 min 📊 Hard 👁️ 32 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

2½ cups all purpose flour
¼ teaspoon salt
10 tablespoons (1¼ sticks) chilled unsalted butter, (cut into pieces)
5 tablespoons well-chilled solid vegetable shortening, ( cut into small pieces)
6 tablespoons ice water ((about) )
One 16 ounce can unsweetened, pure pumpkin
¾ cup firmly packed light brown sugar
½ cup creamy peanut butter
3 large eggs
1¼ cups half and half cream
¼ cup whiskey
2 teaspoons vanilla extract
½ teaspoon freshly grated nutmeg
¼ teaspoon salt
1 large egg yolk
2 teaspoons whipping cream, ((beaten with the egg yolk to form glaze))

Steps

Mix flour and salt in a food processor. Cut in butter and shortening using on/off turns until mixture resembles coarse meal. With machine running, blend in water, 1 tablespoon at a time until dough just starts to come together (do not form ball).
Turn dough out into lightly floured surface. Gather together. Cut off ¼ of dough. Form each piece into a ball; flatten into discs. Wrap in plastic and refrigerate at least 30 minutes. (Can be prepared 2 days ahead.)
Roll large dough piece out on lightly floured surface into ⅛ inch-thick round. Transfer dough to 10 inch glass pie pan, leaving ½ inch overhang. Crimp edges, forming ½ inch high decorative border. Cover; chill 30 minutes. (Can be prepared 1 day ahead.)
Roll out small dough piece between 1/16 and ⅛ inch-thick on lightly floured surface. Cut out leaves using leaf shaped cookie cutters. Transfer leaves to baking sheet using metal spatula. Refrigerate 30 minutes. (Can be prepared 1 day ahead.)
Position rack in lower third of oven and preheat to 425°F.
Mix first 3 ingredients in a large bowl. Blend in eggs 1 at a time. Stir in half and half, whiskey, vanilla, nutmeg and salt. (Can be prepared 1 day ahead. Refrigerate.)
Pour filling into prepared shell. Bake for 20 minutes. Reduce temperature to 350°F. Continue baking until filling is set and uniformly puffed, about 50 minutes. Transfer to rack.
Brush glaze over pastry leaves. Bake until puffed and tops are golden brown, about 6 minutes. Transfer leaves to rack. Cool pie and pastry leaves completely. (Pie will fall in center as it cools.) (Can be prepared 8 hours ahead.) Arrange pastry leaves atop pie before serving.
Brush glaze over pastry leaves. Bake until puffed and tops are golden brown, about 6 minutes. Transfer leaves to rack.
Cool pie and pastry leaves completely. (Pie will fall in center as it cools.) (Can be prepared 8 hours ahead.) Arrange pastry leaves atop pie before serving.