Resa's Chocolate Peanut Butter Pumpkin Pie

My husband and I came up with this recipe the other night since we were having a pumpkin carving party (making the pie for guests) and we also had our Halloween candy out. The pie was a big success. Our daughter's name is Teresa and we nickname her Resa (hence the name of the recipe) .

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 361 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 (12 fluid ounce) can evaporated milk
• 1 (9 inch) prepared graham cracker crust
• 1 (15 ounce) can pumpkin puree
• ¾ cup white sugar, or to taste
• 8 miniature chocolate covered peanut butter cups, unwrapped

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 3

Arrange peanut butter cups, up-side down, into the graham cracker crust. Pour pumpkin mixture over peanut butter cups in pie crust.

Step 4

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.