PEANUT BUTTER PUMPKIN CAKE RECIPES

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PEANUT BUTTER PUMPKIN ECLAIR CAKE



Peanut Butter Pumpkin Eclair Cake image

Provided by Jennifer Dempsey

Total Time 500 minutes

Prep Time 20 minutes

Cook Time minutes

Yield 12-16

Steps:

  • Pour white chocolate chips in a medium bowl.
  • Pour heavy whipping cream in a microwave safe cup and microwave for 1-2 minutes until cream comes to a boil. Alternatively, heat cream in a small saucepan on the stovetop over medium heat until boiling.
  • Pour boiling cream over white chocolate chip morsels and stir until chips are melted and mixture is smooth. Set aside to cool for 30-45 minutes.
  • In a large bowl mix milk, pumpkin puree, peanut butter, vanilla instant pudding mix and pumpkin pie spice until mixture is smooth and creamy.  
  • Fold in whipped topping until combined.
  • Line the bottom of a 9×13-inch pan with a layer of graham crackers, breaking some to fit into pieces to fit.
  • Pour half the pudding mixture over graham crackers and spread evenly.
  • Place a layer of graham crackers on top of pudding mixture. 
  • Pour the remaining pudding mixture over graham crackers and spread evenly. 
  • Top with another layer of graham crackers.
  • Using an electric mixer, beat cooled white chocolate ganache until mixture has thickened. 
  • Pour on top of graham crackers and spread evenly. Garnish with chopped peanuts or walnuts.
  • Cover and refrigerate 8 hours or overnight before serving.

PEANUT BUTTER PUMPKIN PIE RECIPE - FOOD.COM



Peanut Butter Pumpkin Pie Recipe - Food.com 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.

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 1 hours 5 minutes

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.

Nutrition Facts : Calories 433.8, FatContent 29.4, SaturatedFatContent 14.3, CholesterolContent 145.3, SodiumContent 291.8, CarbohydrateContent 36.8, FiberContent 1.3, SugarContent 28.3, ProteinContent 9.7

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