BCL - Resa's Chocolate Peanut Butter Pumpkin Pie The Best Recipes

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Resa's Chocolate Peanut Butter Pumpkin Pie

"My husband and I came up with this recipe the opposite night time since we have been having a pumpkin carving birthday party (making the pie for visitors) and we also had our Halloween sweet out. The pie turned into a massive success. Our daughter's call is Teresa and we nickname her Resa (as a result the name of the recipe) ."

Ingredients :

three/four cup white sugar, or to flavor
1 teaspoon floor cinnamon
half of 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
eight miniature chocolate protected peanut butter cups, unwrapped
1 (nine inch) prepared graham cracker crust

Instructions :

Prep : 15M	Cook : 8M	Ready in : 3H10M

Preheat oven to 425 stages F (220 tiers C).
Whisk sugar, cinnamon, salt, ginger, and cloves collectively in a small bowl. Beat eggs together in a massive bowl; stir in pumpkin and sugar combination until simply blended. Slowly pour evaporated milk into pumpkin combination and stir until blended.
Arrange peanut butter cups, up-side down, into the graham cracker crust. Pour pumpkin mixture over peanut butter cups in pie crust.
Bake within the preheated oven for 15 mins. Reduce temperature to 350 tiers F (a hundred seventy five stages C) and keep baking till a knife inserted inside the center of the pie comes out easy, forty to 50 mins. Cool absolutely on a wire rack, approximately 2 hours. Serve right now or refrigerate.

Notes :

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