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Pumpkin Peanut Butter

What you need: 

1 tablespoon brown sugar
1 teaspoon cinnamon
2/3 cup plain canned pumpkin
3 tablespoons creamy peanut butter (reduced fat, natural, whatever you like)

What you do: 

1. Mix brown sugar and cinnamon into the pumpkin.
2. Add the peanut butter and microwave about 30 seconds until the peanut butter is melty and can be stirred in.
3. Stir until smooth and creamy.
This has a wonderful taste and texture and is healthier and heartier than PB alone. Great for breakfast.

Preparation Time: 
Cooking Time: 
Recipe Category: 


;)b  I used rather more pumpkin (1 1/4 cups) pumpkin pie slice, chunky PB and threw in about 1/5 block of silken tofu, whizzed it in the food processor...and ate it like pudding baby.


i absolutely adore this recipe, buttercup squash is easier to come by in my neighborhood than pumpkin and also makes for an extremely delicious spread/dip!!!


I thought this was good, but not great. It tastes a little weird by itself but makes a good compliment once you start applying it, and it's very versatile—I've used this spread on pumpkin bread, on toast with a little agave, a sandwich with strawberries and apple butter, and stirred into apple cinnamon oatmeal. I'll probably try it in a crepe next (it goes a long way!) And I don't think added sugar is necessary, better to just eat it with something sweet!


Very good!  I didn't use any sweetener and thought it was great anyway. Every morning,  I always eat a slice of toast with about 1-2 tbsp of peanut butter on it.  If I use this recipe instead, this is an wasy way to cut around 70-140 calories out of my daily diet (using the nutrition facts given above for the recipe and ~100 cal per tablespoon of natural peanut butter), as I'm trying to lose ten pounds. Thanks!


this is soo easy to make and super yummy.  It really stretches peanut butter if youre running low.  I eyeballed all of the ingredients.  eating my pumkin-peanutbutter sandwich right now!  my tummy is happy :)  thanks for the recipe.


I didn't specify serving size because you can use it however you want. When I make this much, I just keep it in the fridge all week and make sandwiches, toast, etc as needed, usually using around 2 or Tbsp at a time. I don't know how long it will keep or if you can freeze it, but I think making a batch and keeping it in the fridge for a week works just fine.

By the way, it's great with banana slices on a sandwich.

And, I calculated some nutrition facts (using reduced fat peanut butter):
Per Tablespoon:
30 calories
1.4 g fat
3.5 carbs
1 g protein


Look great! How many servings is this though??

No Illusions - it makes quite a bit - I halved the recipe and I still had enough for two fairly thick sandwiches.


This sounds really good and I am definitely going to try it!  How long do you think it will keep in the fridge?  Could I freeze it and defrost as needed?  Thanks!


veggeroni - add hummus to nut butter/veggie sandwiches!!  its AMAZING!


Simply fabulous! I have been trying to think of SOMETHING I could add to nut butter sandwiches to make them more filling - THIS was absolutely the right thing to add! I LOVED IT!! The only change I made was to cut down on the sugar - I used 1 tsp of sucanat instead. I think next time, I'll omit the sugar and add some raisins instead. This was awesome - thanks!!!



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