Pumpkin Peanut Butter Sandwich Recipes

PUMPKIN PEANUT BUTTER SMOOTHIE

Pumpkin Peanut Butter Smoothie image

This is what we make in the fall when pumpkin is plentiful. It makes a good morning or afternoon snack at our house. If you don't have plain yogurt, you can substitute vanilla yogurt and omit the brown sugar.

Provided by ALESIAC

Categories 100+ Breakfast and Brunch Recipes Drinks

Time 10m

Yield 4

Number Of Ingredients 12

Ingredients

1 banana, broken into chunks
3 whole frozen strawberries, or more to taste
¾ cup milk
½ cup plain yogurt
¼ cup pumpkin puree
2 tablespoons creamy peanut butter
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
8 ice cubes, or as desired
¼ cup whipped cream, or more to taste
1 pinch ground cinnamon

Steps:

Blend banana, strawberries, milk, yogurt, pumpkin puree, peanut butter, brown sugar, 1/4 teaspoon cinnamon, and nutmeg in a blender until smooth; add ice cubes and again blend until smooth. Pour smoothie into 4 glasses and top with whipped cream and a pinch of cinnamon.

Nutrition Facts : Calories 149 calories, Carbohydrate 18.8 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 2.1 g, Protein 5.8 g, SaturatedFat 2.4 g, Sodium 122 mg, Sugar 13.2 g

RESA'S CHOCOLATE PEANUT BUTTER PUMPKIN PIE

Resa's Chocolate Peanut Butter Pumpkin Pie image

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).

Provided by TARAW411

Categories Fruits and Vegetables Vegetables Squash

Time 3h10m

Yield 8

Number Of Ingredients 10

Ingredients

¾ cup white sugar, or to taste
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ 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

Steps:

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

Nutrition Facts : Calories 360.9 calories, Carbohydrate 52 g, Cholesterol 60.7 mg, Fat 14.8 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 536.6 mg, Sugar 40.5 g

PUMPKIN PEANUT BUTTER SANDWICH

Pumpkin Peanut Butter Sandwich image

Got this from the Libby's website, though it sounded great and interesting, like something I would like! Have not tried it yet.

Provided by vitalev

Categories Breakfast

Time 5m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup pumpkin
1/2 cup peanut butter
4 slices whole wheat bread
1 medium banana, cut into 1/4-inch slices

Steps:

Combine pumpkin and peanut butter in small bowl until well blended. Makes 1 cup.
Spread 1 tablespoon pumpkin peanut butter spread on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.
Refrigerate leftover pumpkin peanut butter spread in tightly covered container for up to 5 days.
TIP: Sandwiches can also be made with pita bread, English muffins or tortillas. The pumpkin peanut butter spread is also good on crackers or with celery sticks.

Nutrition Facts : Calories 577.6, Fat 34.6, SaturatedFat 7.3, Sodium 561.3, Carbohydrate 51.1, Fiber 9.4, Sugar 16.7, Protein 24.4

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