I’m sure you’re overloaded and overwhelmed at the thought of pulling off a Thanksgiving dinner. Not to mention, if you’re like me, you’re probably wondering how long you have to spend in the gym to pre-burn off the calories that are yet to come…just me? Oh, well…
Anyways, the hardest part about the holidays for me is the dessert overload. I have this need to try a bite of every treat I see…I don’t want to offend anybody and I want to be able to tell everyone that their creation was wonderful. Yup, I’m a people pleaser. And a binge eater during Thanksgiving and Christmas. Just me? No? Score!
So, since you have this need to not only try everybody’s desserts but also impress everyone with your fabulousness, you have to bake something unique! But not something too out there that people will whisper about it until next Thanksgiving (ugh, that totally sucks).
This pie is SO amazing. It’s rich. Like, one piece and you’re satisfied and smiling rich.
The mix of chocolate, nuts (pecans and peanut butter), and pumpkin come together to form the perfect storm, all on your plate. Yes!
I have to say, I was super blessed to receive a KitchenAid13-Cup Food Processor* (in a stunning red color!). When I unwrapped it, immediately, I thought of pie! And nut butter…but that’s a different story.
This food processor is an amazing machine. It can dice, blend, shred, slice…it seriously does everything! It even has this really awesome switch on the outside of it to change the slices from thick to thin, so if you’re making veggie chips or salad slices, you just adjust the thickness to what you like! So easy!
Plus, it is GIANT! It could blend enough nut butter for several jars! And it can pulverize enough cookies for several pie crusts all at once. I love that. You can make enough of anything for a small party with this baby!
So, here’s how it’s gonna go, ok?
Take some cookies and roasty toasty pecans and put them in the food processor.
Yup, like this. Then blend um up. Add the coconut oil or melted butter and wiz it all up.
Then, you’re gonna press it into your pie pan and bake it up. Let it cool.
Then you make your filling. You just toss your pumpkin, peanut butter, eggs, Stevia, milk, and spices into your bowl and mix them up really well.
Then you bake that up and then let it cool for a bit.
You could leave it like this, but nobody likes a naked pie. Nobody. Just trust me.
So, after you drizzle the top with peanut butter and cinnamon, then you’ll probably want to serve it to someone you love.
And maybe add some fall sprinkles. Maybe. But yes, yes you should.
Black-Bottom Peanut Butter Pumpkin Pie
2013-11-22 21:41:10
Pumpkin pie and peanut butter pie collide! Pumpkin and peanut butter are the perfect pair, all in a fabulous chocolate cookie crust. (makes one 9" pie)
For the crust
- 32 chocolate cookies (I used one package of Newman O’s Wheat Free, filling discarded)
- ½ cup toasted pecan pieces
- ¼ cup coconut oil, melted (or melted butter)
For the filling
- 1 cup pumpkin puree (not pie filling)
- ½ cup creamy natural peanut butter
- ½ cup granulated Stevia (or sugar of choice)
- 1 cup unsweetened almond milk (or milk of choice)
- 2 eggs
- 1 tsp. vanilla extract
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. allspice
- ¼ tsp. nutmeg
- ¼ tsp. mace
For the drizzle
- 1 Tbs. creamy natural peanut butter
- ¼ tsp. cinnamon
Instructions
- Preheat oven to 350 degrees F. Combine the cookies and the pecans in the bowl of your food processor (I used the mini-bowl attachment and the mini multipurpose blade) and pulse until they are a fine crumble. Add the coconut oil and pulse until combined. Pour the crust mixture into your pie dish and use your fingers to press the crust into the pie pan and up around the edges. Bake the crust for 15 min or until the middle is dry to the touch. Let the crust cool on a wire rack while you prepare the filling.
- In a large bowl, combine the eggs and the Stevia. Whisk until they are well combined. Then, add the milk, vanilla, peanut butter, and pumpkin puree. Carefully stir until completely combined. Finally, add the salt and spices and mix together. Pour the filling into the pie crust, being careful to only fill up to the edge of the crust (if you have extra, put it in a small ramekin to bake, crustless!). Bake the pie for 45-50 min or until a knife inserted in the center comes out clean.
- Let the pie cool before applying the peanut butter drizzle. Put the peanut butter in a small ramekin and microwave for 10-15 seconds until the peanut butter becomes slightly warm and easy to stir. Stir in the cinnamon. Put the mixture into a small Ziplock bag, snip off the tip, and drizzle the peanut butter over the top of the pie!
- Cut it up, serve it up, and enjoy!
Treats With a Twist https://www.treatswithatwist.com/
Strike up a conversation: Are you planning on making anything new for your holiday dessert this year?
*I received this food processor to review and use however I saw fit. The review, opinions, and the recipe are 100% my own.
Oh goodness, this looks delicious, Melissa! Thanks so much for sharing on Marvelous Mondays. I’ve pinned for future reference!
Julie
fall sprinkles love it!
and love the cute pan you did the pie in 🙂
YUMMM
Thank you!! I love the pan and sprinkles too! I’m a sprinkles fanatic so I couldn’t resist 🙂
thank you for using wheat free cookies! thank you thank you! YUM!
My pleasure 🙂 so happy you noticed!!
“one package of Newman O’s Wheat Free, filling discarded” <- Filling discarded?! BLASPHEMY!!!! Girl, you will burn in cookie hell for saying that! Lol And speaking of hell, how the HELL did I miss this?!! The title alone pulls at every fiber of my pumpkin-lovin' being…I don't care if it IS JULY…this shit needs to happen ASAP! And when I say ASAP I mean whenever I feel I can trust myself not to eat the entire friggin thing in one sitting…you think I'm kidding…I wish I were!
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