Peanut Butter Pumpkin Pitas Recipes

PEANUT BUTTER PUMPKIN BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. In another bowl, combine the pumpkin, eggs, oil, water and peanut butter. Stir into dry ingredients just until moistened. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pans to wire racks.

PUMPKIN PEANUT BUTTER SMOOTHIE

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.

PEANUT BUTTER PUMPKIN SHAKE

Steps:

• Blend milk, pumpkin puree, Greek yogurt, peanut butter, and pumpkin pie spice together in a blender until smooth.

PEANUT BUTTER AND PUMPKIN DOG TREATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.
• Bake in preheated oven until hard, about 40 minutes.

PEANUT BUTTER PUMPKIN PIE

Steps:

• Preheat oven to 350°.
• In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt.
• Gradually add light cream, beating until blended; pour into pie crust.
• Bake 65 minutes or until knife inserted in center comes out clean.
• On wire rack, let cool.
• Garnish, if desired, with whipped cream.

PUMPKIN PEANUT BUTTER SANDWICH

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.

PEANUT BUTTER PUMPKIN DIP WITH CINNAMON CHIPS

Steps:

• Preheat oven to 350 degrees.
• For the dip, put peanut butter, pumpkin, honey and 1/4 teaspoon cinnamon in a small food processor.
• Process until well blended. (It will have a slightly whipped texture). If you don't have a food processor use an electric hand mixer, or mix by hand, but a processor will likely give the best result.
• Split pita breads in half so you have two rounds from each pita. The easiest way I found to do this was to cut the pita in half then pull the halves apart. Use a pizza cutter to cut into triangles (they don't have to be perfect -- just rip them into pieces if you want).
• Make cinnamon-sugar by combining 1/2 teaspoon cinnamon and granulated sugar in a small bowl.
• Lay pita triangles on cookie sheet in one layer, rough side up, spray lightly with cooking spray, and sprinkle with cinnamon-sugar mixture.
• Bake for 7-9 minutes, until chips are browned and crisp. Watch carefully, as they can burn in just one minute too long. In my oven, 9 minutes was perfect.
• Remove from oven, let cool, repeat with remaining chips and serve with dip.
• If not serving right away, refrigerate dip and store chips in a well sealed container or storage bag.
• If you have cinnamon-sugar left, make cinnamon toast or add it to your coffee!

RESA'S CHOCOLATE PEANUT BUTTER PUMPKIN PIE

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.

PEANUT BUTTER PUMPKINS

Steps:

• Line cookie sheet with waxed paper. In 2-quart saucepan, melt peanut butter chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in frosting and icing color until well blended. Refrigerate until cool enough to handle, about 1 hour.
• Shape mixture into 1 1/4-inch balls; flatten slightly. Use edge of rubber spatula to make grooves in each ball to resemble pumpkin. Press 1 pretzel piece into top of each for stem; place on cookie sheet. Refrigerate at least 1 hour before serving. Store in covered container in refrigerator.

FRUITY PEANUT BUTTER PITAS

Steps:

• In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread inside pita bread halves; fill with apple and banana slices.

PEANUT BUTTER PUMPKIN PIES

Steps:

• Heat oven to 375°F.
• In a medium bowl, mix eggs, pumpkin, honey, peanut butter, cinnamon and nutmeg. Stir until well mixed.
• Unroll dough; separate into 4 rectangles for each package. Pinch and then press perforations to seal. Cut each rectangle in half, to produce 2 squares per triangle. You will end up with 16 squares in total.
• In ungreased muffin tin, gently press each square into each cup. Be sure that you repair any tears that may occur. The corners should be slightly sticking out.
• Spoon pumpkin mixture evenly into each pastry cup.
• Bake for 15 minutes or until dough is nicely browned.
• Remove from oven and let cool 10 minutes. Gently pull each pie out by lifting by 2 opposing corners. You can also refrigerate until cool and then remove.
• If desired, top with fresh whipped cream and a light sprinkling of cinnamon. Yum!

PEANUT BUTTER PUMPKIN PITAS

Steps:

• Allow pita pockets to come to room temperature. You may want to throw them in the microwave for about 15 seconds to soften up a bit, as you will be folding them over like a taco.
• Combine pumpkin, peanut butter and cinnamon in a bowl.
• Spread half the mixture onto each of the pita rounds. Top each with bananas and drizzle with honey, then fold in half and serve!