Peanut Butter Pumpkin Shake Recipes

PUMPKIN PEANUT BUTTER SMOOTHIE

This is what we make in the fall when pumpkin is plentiful. It makes a good morning or afternoon snack at our house. If you don't have plain yogurt, you can substitute vanilla yogurt and omit the brown sugar.

Provided by ALESIAC

Categories 100+ Breakfast and Brunch Recipes Drinks

Time 10m

Yield 4

Number Of Ingredients 12

Pumpkin Peanut Butter Smoothie image

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.

Nutrition Facts : Calories 149 calories, Carbohydrate 18.8 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 2.1 g, Protein 5.8 g, SaturatedFat 2.4 g, Sodium 122 mg, Sugar 13.2 g

Ingredients

1 banana, broken into chunks
3 whole frozen strawberries, or more to taste
¾ cup milk
½ cup plain yogurt
¼ cup pumpkin puree
2 tablespoons creamy peanut butter
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
8 ice cubes, or as desired
¼ cup whipped cream, or more to taste
1 pinch ground cinnamon

PEANUT BUTTER PUMPKIN BREAD

My husband brought this recipe home from the office more than 20 years ago. Each fall, I bake several of these lovely loaves to share with family and friends. Pumpkin and peanut butter are a unique, delicious combination.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

Peanut Butter Pumpkin Bread image

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.

Nutrition Facts : Calories 228 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 223mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) solid-pack pumpkin
4 large eggs, room temperature
1 cup vegetable oil
3/4 cup water
2/3 cup peanut butter

THE PERFECT PEANUT BUTTER MILKSHAKE

You are almost sure to have the only three ingredients needed to make this quick treat on hand. Be careful, this thick shake can be addictive!

Provided by CookinginFL

Categories Drinks Recipes Shakes and Floats Recipes

Time 5m

Yield 2

Number Of Ingredients 3

The Perfect Peanut Butter Milkshake image

Steps:

Place ice cream, milk, and peanut butter in a blender; blend until smooth, 45 seconds.

Nutrition Facts : Calories 376.2 calories, Carbohydrate 35.8 g, Cholesterol 60.5 mg, Fat 23.3 g, Fiber 1.9 g, Protein 9.7 g, SaturatedFat 11.1 g, Sodium 192.7 mg, Sugar 30.9 g

Ingredients

2 cups vanilla ice cream
¼ cup milk
2 tablespoons creamy peanut butter

PEANUT BUTTER PUMPKIN PIE

This was sent to me through a newsletter that I subscribe to. I love PB & I love pumpkin. Interesting how the two shall meet.

Provided by VKuuipo Bridges

Categories Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

Peanut Butter Pumpkin Pie image

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.

Ingredients

3 eggs
1 (16 ounce) can pumpkin
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
2 teaspoons pumpkin pie spice (you may substitute 1/2 teaspoon EACH ground cinnamon, nutmeg, ginger and allspice)
1/2 teaspoon salt
1/2 pint light cream (you may substitute half and half)
unbaked deep dish pie shell