Pumpkin and Peanut Butter Pie

I can only apologise for not posting as much recently, but I promise that this one is worth the wait. It might seem like an unusual combination (or even just an excuse for gratuitous alliteration), but pumpkin purée with peanut butter and a hint of vanilla just works so well. It’s a real talking point of a pudding and one I’ll be making again and again. :-)

Prep time: 20 Mins
Baking time: 12 Mins Base + 40-45 Mins Pie
300g Hob Nobs
125g Unsalted Butter (melted)
425g Canned Pumpkin Puree
200g Smooth Peanut Butter
175g Golden Caster Sugar
300ml Creme Fraiche
2 Large Eggs
1tsp Vanilla Extract

Let’s begin. Preheat the oven to 180C/350F/Gas 4 and grab a 23-24cm loose bottomed tart/flan tin. In a large mixing bowl pulverise the hob nobs to crumbs, then stir through the melted butter. Tip into your tin, then compact to the edges and up the sides. Place on a flat baking tray, then bake in the centre of the oven for around 12 minutes, until just starting to colour.

While the case is baking you can prepare the filling. In a fresh bowl mix together the pumpkin, peanut butter and sugar. Add the creme fraiche, eggs and vanilla, then whisk by hand until smooth and creamy.

Pour the filling into the pre-baked case and bake in the centre of the oven for around 40-45 minutes, until the surface of the pie is lightly golden and just starting to crack. When you are happy the pie is baked remove from the oven and leave to cool to room temperature in the tin. 

Once cool carefully remove from the tin, place on a serving plate and chill. You are all done!