Peanut Brittle-Pumpkin Pie

Quick Info

Dessert/Topping Bakery 15-30 min 6


Peanut Brittle-Pumpkin Pie


Written with permission from Southern Living Cooking School


  • 1 (3 lb. 1 oz.) package frozen Mrs. Smith's Pumpkin Custard Pie
  • 1 cup Domino Granulated Sugar
  • 1/2 cup light corn syrup
  • 1 cup chopped roasted peanuts
  • 1 Tbsp.  Land O Lakes Butter
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • All Natural PAM Original Cooking Spray


Remove and discard paper circle from pie. Place frozen pie on a heavy baking sheet.

Bake at 400F for 1 hour and 5 minutes to 1 hour and 15 minutes. Cool completely.

Cook sugar and corn syrup in a small saucepan over medium heat, stirring constantly, until a candy thermometer registers 325F (hard crack stage). Remove from heat. Stir in peanuts and next 3 ingredients.

Pour into a 1-cup metal measuring cup coated with cooking spray; spread over pie.

Pour remaining peanut mixture on a parchment paper-lined 15-x 10-inch jellyroll pan coated with cooking spray. Cool; break peanut brittle into pieces.

Tap hard sugar topping on pie with back of spoon to crack. Serve with brittle pieces.

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