Yes, this is a pumpkin pie. But it’s not like any you’ve ever tasted.
This pie starts with a thick graham cracker crust–thicker than on a typical pie, which gives it a unique texture and crunch. But it’s what’s on top that makes the pie really special: a unique mixture of sweetened condensed milk, pumpkin puree, and Peanut Butter and Co. Pumpkin Spice peanut butter. The creamy, sweet milk and mellow pumpkin are beautifully matched by the rich, roasted taste of the perfectly fall-flavored pumpkin peanut butter, and the mixture bakes up into a custard-like mixture which is firm enough to cut, but soft enough to taste ethereal in the mouth.
But the pleasure doesn’t stop there: the pie is finished off with a rich layer of chocolate ganache, which offers a flavor contrast which complements rather than competes with the creamy filling.
This is a fine pie indeed, and a delicious alternative to the classic pumpkin pie.
Prep time: 30 minutes
Cook Time: 45 minutes plus cooling
Total time: 1 hour and 15 minutes
Yield: 8 servings
For the Crust
2 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
1 (14-ounce) can sweetened condensed milk
1/2 cup plain (unflavored) pumpkin puree
3/4 cup Pumpkin Spice peanut butter
1/4 teaspoon salt
1 teaspoon vanilla extract
For the Topping
4 ounces dark chocolate
4 ounces whipping cream
1. Preheat the oven to 400°F. Generously grease a 9-inch pie plate.
2. In a large bowl, combine the graham cracker crumbs, melted butter, and salt. Mix until the ingredients come together in a cohesive mixture.
3. Press the mixture into the prepared pie plate, pressing it into the bottom and sides to form a pie crust shape.
4. Place the crust in the preheated oven and bake for 6-8 minutes, or until matte and slightly toasted on top. Remove from the oven, and let the crust cool until it comes to room temperature. You can keep the oven on, or turn it off and come back to the project within a few hours.
5. Reduce the oven heat to 325°F (or, if you’re coming back to the project after a break, preheat to 325°).
6. Make the filling. In a large bowl, combine all of the filling ingredients. Mix until it has become smooth and lump-free.
7. Pour the mixture into the cooled pie shell.
8. Bake for 25-30 minutes or until set. If there is some light cracking on top, this is OK.
9. Remove from the oven, and let cool to room temperature.
10. Prepare the ganache topping. Place the chopped chocolate in a heatproof bowl. In a saucepan, heat the cream on medium-low heat until it comes to a simmer. Once it does, remove from heat and pour over the chocolate. Whisk until the mixture progresses from definitely chocolate and cream to sort of cohesive to totally combined. Let it cool until it is fairly thick but can be scooped out with a spatula.
11. Spoon the chocolate ganache on top of the pie. Gently spread it to fill the shell.
12. Place the pie in the refrigerator and let chill for 2 hours before serving.
Keep leftovers in the refrigerator, well wrapped, for up to 3 days.