This healthy pumpkin peanut butter spread can be used for pancakes, sandwiches, or you can eat it with a spoon.
Once upon a time, the dashing Mr. Skippy met beautiful Ms. Libbys.
Nine months later, they welcomed a baby into the world.
This baby came about after my pumpkin-spice latte post last week, when people left such awesome ideas on how to use up a can of pumpkin.
I think at least three of you mentioned pumpkin peanut butter as an option, so I had to play around with that idea first.
Other recipes I’m working on include chocolate pumpkin brownies and pumpkin cream cheese bars. If the recipes turn out well, I’ll post those in the near future.
P.S. This pumpkin peanut butter is great on Vegan Pancakes!
Pumpkin Peanut Butter
This pumpkin peanut butter spread can be used for pancakes, sandwiches, or you can eat it with a spoon.
Ingredients
- 1/3 cup canned or pureed pumpkin
- 1/2 tsp cinnamon
- 2-6 tbsp nut butter of choice, or allergy-friendly sub
- optional sweetener of choice as desired, and pinch salt
InstructionsÂ
- Mix all ingredients together, either with a spoon or in a food processor. If your peanut butter is hard and not stir-able, you might want to gently warm it up a little first. This spread is good on toast, in oatmeal, or even eaten straight-up.View Nutrition Facts
Notes
Leftover pumpkin? Try this Pumpkin Mac And Cheese.
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Like this recipe? Leave a comment below!
More Pumpkin Recipes:
I just made this and it is soooo good. I was just eating it out of my spoon like pumpkin pie! Yum, found your blog about a week or so ago, I love it!
So first let me say, that this recipe is my savior…I could literally sit and eat peanut butter all day if it weren’t for the amount of calories and fat in it. So this recipe is PERFECT because I can eat a spoonful and not feel so guilty 🙂 (And it’s wayyy more delicious than plain pb!!)
Second, had to share the epic sandwich today! I put pumpkin nut butter (made w/pb) on toast with bananas and some dark chocolate chips and put it in my panini maker. Talk about yuummmyy :):):)
Thank you Katie for your amazingness..I am officially obsessed with your blog and recipes.
Wow, I have never wanted a panini-maker so badly in my life! That sounds incredible!
How long do you think this should keep in the fridge?
3-4 days?
Hi, I’ve loved your website for a while but this is my first comment! I just made pumpkin pancakes and needed a way to use up the rest of the canned pumpkin so I’m def going to try this. Also, the book you mentioned above is hilarious (I found a link on jezebel that has the whole book scanned in) jezebel.com/5300095/
Haha oh that book… so funny! And pumpkin pancakes sound delicious! 🙂
Made it. Ate it. All. Oops.
Hi! I love your recipes! Thank you so much for sharing! And if i may ask, HOW do you come up with these recipes? How do you know what to use? 🙂 Thanks! 🙂
A lot of trial and error! Trust me, not everything turns out well ;).
Hi,
I love your website!!!!
When you call for pureed pumpkin, can pumpkin pie filling be used or is plain pureed best. I also wanted to know how long this pumpkin/pb will last. It sounds like it would be a great gift for the holiday.
Thanks so much
Dee
You can definitely use pumpkin pie filling… you just might have to adjust the added sweetener accordingly. I think, because pumpkin is perishable, it’s best kept refrigerated… maybe a week?
How long will a thing of it last in the fridge?? It looks great, thanks!!!
At least a few days!
So so good.
What sort of peanut butter do you use that’s 25 cal. per tablespoon?
Try making your own peanut butter! It is SO easy and SO yummy. All that you need to do is throw a can of unsalted, fresh peanuts into your blended and blend and mix for about 10 to 15 minutes. Do not add extra oil right away, just keep smashing! The peanuts release more of their natural oils after they have been setting for awhile so if you add too much of your own, you may have an oily mess the next day!
Chocolate Covered Pretzel Peanut butter!!!! YUM!