Peanut Butter Pumpkin Pitas Food

SPICY PEANUT AND PUMPKIN SOUP

Steps:

• In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
• Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
• Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.

PB AND PUMPKIN PRETZEL DOG TREATS

Steps:

• Preheat the oven to 375˚. Line a baking sheet with parchment paper. Beat the pumpkin puree, eggs and peanut butter in a large bowl with a mixer on medium-high speed until well combined. Gradually beat in the flour until a stiff dough forms.
• Scoop out a baseball-size ball of dough and roll into an 18-inch-long rope. Form into a U shape, then cross the ends and press them against the bottom of the U. Transfer to the prepared pan. Repeat to make 8 to 10 pretzels.
• Bake until the pretzels are golden brown, 12 to 16 minutes. Let cool on the baking sheet.

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.

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.

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.

PUMPKIN PEANUT BUTTER PIE

Steps:

• Place dough in 10-inch glass pie pan, leaving 1/2 inch overhang. Crimp edges, forming 1/2 inch decorative border. Cover; chill 30 minutes.
• Mix pumpkin, brown sugar, and peanut butter in large bowl. Blend in eggs 1 at a time. Stir in half and half, Southern Comfort, vanilla, nutmeg and salt. (Can be prepared 1 day ahead. Refrigerate.).
• Position rack in lower third of oven and preheat to 425 degrees. Pour filling into prepared shell. Bake 20 minutes. Reduce temperature to 350 degrees. Continue baking until filling is set and uniformly puffed, about 50 minutes. Transfer pie to rack and cool completely.

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 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!

PEANUT BUTTER PUMPKIN PIE

Steps:

• Combine pumpkin, evaporate milk, brown sugar, eggs, peanut butter, pumpkin pie spice and salt. Pour into pie shell.
• Bake at 425 for 15 minutes. Reduce to 350 and bake 40 minutes more.

PEANUT BUTTER PUMPKINS

Steps:

• Melt butter in a large bowl and add a few drops of yellow and red food coloring, until mixture has a nice orange color.
• Add the peanut butter and confectioners sugar and mix together until a doughlike consistency is reached. (This means that when the dough is nice and stiff and it gets hard to add any more sugar, to let it go at that).
• Shape dough into small balls shaped like pumpkins; make ridges on the pumpkins with a toothpick.
• Add a small amount of green decorators icing to the top of each pumpkin for a stem.
• Refrigerate, if desired, to allow pumpkins to firm.
• Serve on a plate lined with toasted coconut and Halloween decorated cookies, if desired; these also look good on top of cupcakes.

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.

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!