Resas Chocolate Peanut Butter Pumpkin Pie Recipes

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NO BAKE REESE'S PEANUT BUTTER PIE



No bake Reese's peanut butter pie image

This no bake Reese's peanut butter pie recipe is so easy and super decadent. It is creamy and loaded with peanut butter and chocolate.

Provided by Desserts on a Dime

Categories     Dessert

Time 2h15m

Number Of Ingredients 7

(1) 9 inch graham cracker pie crust
16 oz cream cheese softened
3/4 cup confectioners sugar
1 cup creamy peanut butter
16 oz whipped topping thawed
1 cup mini Reese's peanut butter cups
1/4 cup Hershey's syrup for topping

Steps:

  • Beat the cream cheese, confectioners sugar, and peanut butter together until smooth.
  • Fold in the whipped topping with a spatula.
  • Spoon peanut butter pie filling over the graham cracker crust.
  • Chill for two hours or until firm.
  • Top with mini peanut butter cups or chopped peanut butter cups. Garnish with a drizzle of Hershey's syrup and serve in slices.

Nutrition Facts : Calories 1080 kcal, Carbohydrate 119 g, Protein 16 g, Fat 62 g, SaturatedFat 18 g, Cholesterol 48 mg, Sodium 942 mg, Fiber 4 g, Sugar 45 g, ServingSize 1 serving

PEANUT BUTTER PUMPKIN PIE



Peanut Butter Pumpkin Pie image

This was sent to me through a newsletter that I subscribe to. I love PB & I love pumpkin. Interesting how the two shall meet.

Provided by VKuuipo Bridges

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

3 eggs
1 (16 ounce) can pumpkin
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
2 teaspoons pumpkin pie spice (you may substitute 1/2 teaspoon EACH ground cinnamon, nutmeg, ginger and allspice)
1/2 teaspoon salt
1/2 pint light cream (you may substitute half and half)
unbaked deep dish pie shell

Steps:

  • Preheat oven to 350°.
  • In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt.
  • Gradually add light cream, beating until blended; pour into pie crust.
  • Bake 65 minutes or until knife inserted in center comes out clean.
  • On wire rack, let cool.
  • Garnish, if desired, with whipped cream.

RESA'S CHOCOLATE PEANUT BUTTER PUMPKIN PIE



Resa's Chocolate Peanut Butter Pumpkin Pie image

My husband and I came up with this recipe the other night since we were having a pumpkin carving party (making the pie for guests) and we also had our Halloween candy out. The pie was a big success. Our daughter's name is Teresa and we nickname her Resa (hence the name of the recipe).

Provided by TARAW411

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h10m

Yield 8

Number Of Ingredients 10

¾ cup white sugar, or to taste
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ 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

Steps:

  • 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.

Nutrition Facts : Calories 360.9 calories, Carbohydrate 52 g, Cholesterol 60.7 mg, Fat 14.8 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 536.6 mg, Sugar 40.5 g

RESA'S CHOCOLATE PEANUT BUTTER PUMPKIN PIE



Resa's Chocolate Peanut Butter Pumpkin Pie image

My husband and I came up with this recipe the other night since we were having a pumpkin carving party (making the pie for guests) and we also had our Halloween candy out. The pie was a big success. Our daughter's name is Teresa and we nickname her Resa (hence the name of the recipe).

Provided by TARAW411

Categories     Pumpkin Pie

Time 3h10m

Yield 8

Number Of Ingredients 10

¾ cup white sugar, or to taste
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ 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

Steps:

  • 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.

Nutrition Facts : Calories 360.9 calories, Carbohydrate 52 g, Cholesterol 60.7 mg, Fat 14.8 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 536.6 mg, Sugar 40.5 g

CHOCOLATE PEANUT DREAM PIE



Chocolate Peanut Dream Pie image

"I love the flavor of peanut butter cups, so I dreamed up this creamy, rich pie to serve to company," shares Rosanne Marshall of Depew, New York. "It's wonderfully simple to make and always get rave reviews."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6-8 servings.

Number Of Ingredients 5

1 package (3.4 ounces) cook-and-serve chocolate pudding mix
1/2 cup creamy peanut butter
1 cup whipped topping
1 graham cracker crust (9 inches)
Peanuts and additional whipped topping, optional

Steps:

  • Prepare pudding according to package directions. Remove from the heat; whisk in peanut butter. Place pan in a large bowl of ice water for 5 minutes, stirring occasionally. Fold in whipped topping. , Pour into the crust. Cover and refrigerate for 1 hour or until set. Garnish with peanuts and whipped topping if desired.

Nutrition Facts :

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