Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.28 Kcal (1249 kJ) | ||
| Calories from fat | 152.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17g | 26% | |
|---|---|---|---|
| Sodium | 156.43mg | 7% | |
| Potassium | 447.95mg | 10% | |
| Total Carbs | 29.11g | 10% | |
| Sugars | 8.3g | 33% | |
| Dietary Fiber | 4.77g | 19% | |
| Protein | 11.08g | 22% | |
| Vitamin C | 4mg | 7% | |
| Iron | 2mg | 11% | |
| Calcium | 59.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 283.4 Kcal (1187 kJ) | ||
| Calories from fat | 145.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.15g | 26% | |
|---|---|---|---|
| Sodium | 148.63mg | 7% | |
| Potassium | 425.61mg | 10% | |
| Total Carbs | 27.65g | 10% | |
| Sugars | 7.88g | 33% | |
| Dietary Fiber | 4.53g | 19% | |
| Protein | 10.53g | 22% | |
| Vitamin C | 3.8mg | 7% | |
| Iron | 1.9mg | 11% | |
| Calcium | 56.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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