Ingredients

The following ingredients have 2 Servings
  • 1/2 cup canned pumpkin puree
  • 1/2 cup natural style peanut butter
  • 2 tablespoons real maple syrup
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 4 slices Pepperidge Farm Swirl Oatmeal bread in the Maple Brown Sugar variety
  • 1 large banana
  • cooking spray (or butter, if you'd rather!)
  • Powdered sugar and cinnamon for dusting

Instruction

  • In small bowl, mix together pumpkin, peanut butter, maple syrup and pumpkin pie spice until blended well Makes 1 cup.
  • Spread 1 tablespoon pumpkin peanut butter mixture on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.
  • Spray large skillet or panini press lightly with cooking spray and bring to medium heat. Add sandwiches, flipping once if using a skillet, until bread is turning toasty golden brown.
  • Remove sandwiches from heat, allow to cool for 1 or 2 minutes. Dust with powdered sugar and cinnamon, if desired. Cut into halves and serve.
  • Note: Leftover pumpkin maple peanut butter can be kept in an air-tight container in the refrigerator for up to 5 days.