peanut butter & pumpkin pie

Pumpkin pie? Now? What the....?

Oh yeah--it has peanut butter in it people! And you know what's even better? It has safe peanut butter in it. There are no recalls on this peanut butter.
This was not my own recipe, but I was inspired to make it simply by the sheer fact that I love Peanut Butter & Co. products. I think The Peanut Butter Boy made something kind of similiar to this? The Peanut Butter Company have stellar peanut butters, great sandwich stores and really out-of-the-norm recipes; I like that, a lot. Have any of you ever been to one of their sandwich shops? Crazy good. I think the guy behind this company is a genius. I keep emailing him (his company rather) and telling him he must, must, create a bacon & banana peanut butter. I told him I would come over and help.... he never emails me back. lol
I did make one addition to the crust. I did everything it said to do, but I added in about 1/2 cup of crushed graham crackers to the pie dough. I just felt it needed that extra "umff". I also used the maple peanut butter instead of the plain peanut butter, but you know, I think you could literally any type of their flavor peanut butter in this. This was really good. I'm not a huge pumpkin pie person, but I loved it once I made it this way.

peanut butter pumpkin pie
adapted from Peanut Butter Co.

Crust ingredients:
1 ¼ cups AP flour
½ cup graham cracker, crushed
1 ts sugar
1 ts salt
1 and ¼ sticks unsalted butter, diced & chilled
1 large egg, beaten & chilled

Filling ingredients:
¾ cup sugar
1 ts cinnamon
½ ts nutmeg
½ ts ground ginger
½ ts salt
2 large eggs
1 can (15 oz.) unsweetened pumpkin puree
½ cup Smooth Operator peanut butter (I used Mighty Maple)
1 can (12 oz) evaporated milk

To make crust, sift together the flour, crushed graham, sugar, and salt in a large mixing bowl.
Using a pastry blender, cut the butter into the flour mixture until it resembles a coarse meal. Add the egg and mix gently. If the dough is too dry, add ice water, ½ ts at a time, until it become workable. Transfer the dough to a sheet of plastic wrap and press into a disk. Cover it with another sheet of plastic wrap and refrigerate for at least 1 hour or more.
Turn the dough out onto a lightly floured surface, and use a rolling pin to roll the dough into a 12-inch circle about 1/8 inch thick. Transfer the dough to a 9-inch pie pan. Use your fingers to flute the edges, trimming any excess. Refrigerate for 30 minutes before filling.
For the filling: Combine the sugar, cinnamon, nutmeg, ginger, and salt in a small bowl and set aside.
In a large bowl, use an electric mixer to beat the eggs, then add the pumpkin and peanut butter, mixing until smooth. Continue to mix while you add the dry ingredients, then add the evaporated milk and mix until well combined.
Oven must be preheated to 420 degrees. Gently pour the pumpkin mixture into the pie shell and bake on top rack of oven for 15 minutes. Reduce the oven temp to 350 degrees and bake for an add’l 40 to 50 minutes, or until a knife inserted into the center of the pie comes out clean.
Cool for at least 2 hours before serving.
Serve with vanilla ice cream or whipped cream (obviously I didn't in the photo, but you must).