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    JENNILACEY   73,628
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My favourite condiment... Pumpkin and PB!

Sunday, October 27, 2013

Ever try mixing pumpkin puree with some natural peanut butter? It truly is a winning combination. It's strange... I've never been a pumpkin pie person. It's one of those things I want to love because let's face it, pumpkin pie looks and smells amazing. I'm always tempted to try a slice for Thanksgiving but then I taste it and meh, it's just not my cup of tea.

It was quite a surprise when I tried pumpkin puree for the first time and actually... liked it! I started with muffins and breads and then began venturing out into other uses for it. I discovered this blog and a wonderful man who shares my affinity for peanut butter: www.peanutbutterboy.com/

He is the one who first introduced me to combining pumpkin and PB and I was in love.

What can you do with this combo?

Use it as a topping for yogurt parfaits, overnight oats, in muffins and breads (of course), a French Toast or crepe filling, pancakes or use it as a dip for apples, pretzels or crackers.

To make a Pumpkin and PB condiment (1 serving):

2-3 tbsp pumpkin puree
1 tbsp natural peanut butter (I personally prefer crunchy)
a few dashes of cinnamon
optional- sweetener. I find some real maple syrup works the best. Brown sugar and honey also do the trick.

Here are some gorgeous creations...

Pumpkin, PB and Apple Overnight Oatmeal



1/3 cup oats
1/3 cup Greek yogurt
1/3 cup almond milk
1/8 package of sugar free vanilla or white chocolate pudding powder
a few dashes of cinnamon
1/4-1/3 of an apple cut into small chunks

Prepare at least 3 hour before you plan on eating it. Mix the pudding powder and almond milk in a sealable container. Add rest of ingredients and stir. Add a small amount of water at a time if too thick.

When it's ready prepare your Pumpkin and PB mix and layer it in a tall clear glass with the overnight oatmeal. I like a little crunch to mine so I used Kashi Go Lean Crunch cereal and added a little to the top of each layer. Dried cranberries would also be a nice topping.

French toast with Pumpkin and PB



Make your pumpkin and PB filling.
Spread over two slices of bread. I used raisin bread in this photo and oh man... was it wonderful. I usually use an 80 cal thin sliced rye/wheat bread and fold it in half when I want to save on calories.
Cut 1/4 of an apple into small chunks and put it between the slices of bread.
Dip in eggs or egg whites and toast on a frying pan.
I usually don't add a sweetener to the filling because I like to sprinkle more cinnamon and powdered sugar on top of mine. Or if you don't use maple syrup in the pumpkin and PB filling, you can add it now.

Enjoy!
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  Member Comments About This Blog Post:

ICEDEMETER 10/27/2013 9:56AM

    This is one that I'm going to have to try, out of sheer curiosity! I love PB, and love pumpkin --- but am not so sure about the mix of the two...

The french toast just might be breakfast...

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AUNTB63 10/27/2013 9:41AM

    Thank you so much for sharing this. I am a big PB fan and I really like pumpkin but never thought to mix them together. I will be trying these yummy looking temptations. Have a great Sunday. emoticon

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FAIRHAVENQUEEN 10/27/2013 8:49AM

    These ideas sound amazing! I will definitely be trying some pumpkin mixed with peanut butter in the very near future!

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DARJR50 10/27/2013 8:47AM

  sounds good

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