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Mini Pumpkin Peanut Butter Pie with Jam infused Cream


mini pumpkin peanut butter pie with jam infused cream
I love baking and I love eating everything I bake. Well, since it’s just the three of us here, I don’t get to bake as much as I would like to, simply because we can’t eat that much and a cake or pie is good enough for us for 3-4 days.
So today I thought I just bake a mini pie, so that I can bake something new tomorrow 😉
That how I came up with the recipe for my Mini Pumpkin Peanut Butter Pie with Jam infused Cream and a Oatmeal Crust.
It’s so easy to make and absolutely no problem for the crust to be baked in a small ramekin.
Plus, I think the small pie slices look super cute. For my next ladies night I so wanna bake multiple mini pies now!
Mini Pumpkin Peanut Butter Pie with Jam infused Cream
Recipe type: Dessert
What you need
The Crust:
  • ½ cup all-purpose flour
  • ½ cup quick oats
  • 3 tablespoons maple syrup
  • ½ stick butter, melted
  • 1 teaspoon vanilla
  • 1 teaspoon water
  • Pinch of salt
The Filling:
  • 5 ounces canned pumpkin
  • ¼ cup brown sugar
  • 3 tablespoons peanut butter
  • 1 egg ⅓ cup evaporated milk
  • 1 teaspoon vanilla
  • Pinch of salt, cinnamon and nutmeg
The Cream:
  • ⅓ cup heavy cream
  • 4 tablespoons sugar free jam
How you make it
  1. Preheat your oven to 350°F
  2. In a medium bowl mix all crust ingredients together (with your hands or a fork) until well combined
  3. Press dough into a 6 inch ramekin (you might have some leftover)
  4. Put in fridge until you prepared the filling
  5. In another medium bowl mix together all filling ingredients until smooth
  6. Pour filling into prepared pie crust (do not over fill)
  7. Bake for 60-70 minutes
  8. Let cool completely before serving
  9. Right before serving beat your heavy cream until stiff
  10. Mix in sugar free jam and mix until smooth
  11. Pipe over pie or serve on the side
mini peanut butter pie recipe
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  1. Oh this looks and sounds so good. I need to try it for sure. Maybe this week :)

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