Resa's Chocolate Peanut Butter

Ingredients

• Servings: 1
• 3/4 cup white sugar, or to taste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 8 miniature chocolate covered peanut butter cups, unwrapped
• 1 (9 inch) prepared graham cracker crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 3 hrs 10 mins


• preheat oven to 425 degrees f (220 degrees c).
• whisk sugar, cinnamon, salt, ginger, and cloves together in a small bowl. beat eggs together in a large bowl; stir in pumpkin and sugar mixture until just combined. slowly pour evaporated milk into pumpkin mixture and stir until combined.
• arrange peanut butter cups, up-side down, into the graham cracker crust. pour pumpkin mixture over peanut butter cups in pie crust.
• bake in the preheated oven for 15 minutes. reduce temperature to 350 degrees f (175 degrees c) and continue baking until a knife inserted in the center of the pie comes out clean, 40 to 50 minutes. cool completely on a wire rack, about 2 hours. serve immediately or refrigerate.