Peanut Butter Pumpkin Pie
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  1. #1
    Registered User Sinclairwife's Avatar
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    Default Peanut Butter Pumpkin Pie

    Serves 8

    3 eggs
    1 can (16 oz.) pumpkin
    1/2 cups firmly packed light brown sugar
    1/2 cups granulated sugar
    1/2 cups Skippy® Creamy Peanut Butter
    2 teaspoons pumpkin pie spice, you may substitute1/2 teaspoon EACH ground cinnamon, nutmeg, ginger and allspice
    1/2 teaspoons salt
    1/2 pint (1 cup) light cream, you may substitute half and half
    (9-inch) unbaked deep-dish pie crust

    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.


  2. #2
    Registered User Sinclairwife's Avatar
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    Default

    Coffee Cream Pie

    1/4 cup flour
    1/8 teaspoon salt
    2/3 cup sugar
    1 cup strong brewed coffee
    1 cup milk
    2 egg yolks
    2 tablespoons butter
    1 baked pastry shell, 9-inch
    1 recipe meringue (below)

    In a medium saucepan, combine flour, salt, and sugar;
    add
    coffee and milk. Cook, stirring constantly, until
    thickened.
    Stir mixture into beaten egg yolks then return to the
    saucepan.
    Cook 2 minutes longer.

    Add butter; cool. Pour into pastry shell and top with
    meringue.
    Bake as directed for meringue (below).
    Meringue Topping
    2 egg whites
    4 tablespoons sugar
    1/2 teaspoon vanilla

    Beat egg whites until frothy;
    gradually add sugar, continuing to beat until stiff peaks form.
    Add vanilla or other flavoring. Spoon onto pie, spreading
    to crust edge to seal filling in. Bake at 325° for 15 to
    18 minutes, until nicely browned

  3. #3

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    Default

    Both recipes look wonderful!!!! Thanks for posting them!

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