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.