What do you do when you have a small mason jar full of pumpkin puree sitting in your refrigerator that really needs to be used up?
You consider making pumpkin creme brulee coffee creamer for about five minutes but get lazy and make pumpkin peanut butter instead, that’s what.
Then you spend the next few days smearing it on anything and everything because it’s just that good.
It’s also really easy to make. If you can add ingredients to a bowl and stir, you got this.
Ingredients
1/2 cup pumpkin puree (not pie filling)
1/2 cup whipped peanut butter
2 tbsp real maple syrup
1/2 tsp cinnamon
1 tsp vanilla
pinch of nutmeg
pinch of sea salt
Directions
Add all of the ingredients listed above to a bowl and stir well to combine.
See? Easy.
Smear on toast, bagels, cookies, graham crackers, biscuits, or use as a dip for fruit, carrots, and/or celery.
What else can you do with it?
If you really want to indulge, this stuff makes a crazy good fluffernutter sandwich. Seriously… do it.
And I would imagine that if you were to fold in some whipped cream, that mixture would make an obscenely good pie filling.
You could also cut the core out of some cupcakes, fill with pumpkin peanut butter, pop the tops back on and frost away. Yum!
Use as a substitute for plain old PB for ants on a log and in homemade peanut butter cups.
Really, if you like pumpkin and peanut butter, this combo shouldn’t disappoint. Just use it in place of regular peanut butter.
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