This is my favorite time of year. I love fall: I love the colors and the crisp air; I love Halloween; I love the kids dressed in creative costumes; I love my yard strewn with black cats, ghosts, a spider web and witches — and I love pumpkin!
The minute that Starbucks launches its pumpkin lattes or a pumpkin frosty is on the menu at Wendy’s, I am there. And then it’s time to see what Trader Joe’s has introduced for the pumpkin season. This year, I bought pumpkin bread, pumpkin cookies, pumpkin scones, pumpkin corn chips, pumpkin salsa, pumpkin and peanut butter pretzels, pumpkin cheerios, pumpkin bowtie pasta, pumpkin muffins, pumpkin tea and pumpkin non-dairy oat milk.
And, as soon as we put this paper to bed, I will be making my own pumpkin concoctions and freezing quite a bit so I have pumpkin until April.
So, the following recipe I took to a fall party, and it was a big hit (despite the initial tepid response from my friends when they heard pumpkin and peanut butter together in one recipe). But one spoonful and they were hooked.
Here is this simple recipe!
Pumpkin & Peanut Butter Dip
Add the following to your blender:
3/4 cup canned pumpkin puree
3/4 cup peanut butter (I use all natural creamy)
1 to 2 Tbsp. coconut sugar (use 2 if you have a sweet tooth)
A splash of apple juice
A teaspoon of vanilla
1/2 pumpkin pie spice
Refrigerate or serve immediately with graham crackers, celery or apple slices. Delicious!