Resa'S Chocolate Peanut Butter Pumpkin Pie

• 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

1. Preheat oven to 425 degrees F (220 degrees C).
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.
3. Arrange peanut butter cups, up-side down, into the graham cracker crust. Pour pumpkin mixture over peanut butter cups in pie crust.
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.

white sugar, ground cinnamon, salt, ground ginger, ground cloves, eggs, pumpkin puree, milk, chocolate covered peanut butter, graham cracker crust

Taken from www.allrecipes.com/recipe/234483/resas-chocolate-peanut-butter-pumpkin-pie/ (may not work)