Peanut Butter Pumpkin Pies – a delicious recipe with eggs, pumpkin, honey, smooth peanut butter, cinnamon, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375u00b0F.
2
In a medium bowl, mix eggs, pumpkin, honey, peanut butter, cinnamon and nutmeg. Stir until well mixed.
3
Unroll dough; separate into 4 rectangles for each package. Pinch and then press perforations to seal. Cut each rectangle in half, to produce 2 squares per triangle. You will end up with 16 squares in total.
4
In ungreased muffin tin, gently press each square into each cup. Be sure that you repair any tears that may occur. The corners should be slightly sticking out.
5
Spoon pumpkin mixture evenly into each pastry cup.
6
Bake for 15 minutes or until dough is nicely browned.
7
Remove from oven and let cool 10 minutes. Gently pull each pie out by lifting by 2 opposing corners. You can also refrigerate until cool and then remove.
8
If desired, top with fresh whipped cream and a light sprinkling of cinnamon. Yum!
401
kcal
Calories
25
g
Fat
34
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 eggs, beaten, 1 (16 ounce) can pumpkin (not pie filling!), 1/2 cup honey, 2/3 cup smooth peanut butter, and more.
Yes, Peanut Butter Pumpkin Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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