Homemade pumpkin almond butter! Serve on oatmeal, toast or crackers for a delicious fall-flavored treat.
- 2 cups unsalted, roasted almonds
- 2/3 cup canned pumpkin
- 1 Tablespoon chia seeds (optional)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon maple syrup
- 1/4 teaspoon sea salt
- 10 drops liquid stevia (I used vanilla)
- Place almonds in a large food processor and process until they turn into almond butter, turning off the processor and scraping down the sides of the bowl as needed. This will take between 12-15 minutes.
- Add remaining ingredients and process until smooth, another 5 minutes or so. If you want the butter to be even smoother, you can add a little oil. I didn’t think this was necessary.
- Place pumpkin almond butter into a storage container and store in the fridge for up to one week.
This butter can be made with or without chia seeds. I added them for the nutritional benefits but they don’t add any flavor so if you don’t have them or don’t want the texture of chia in your nut butter, leave them out. Also, if you don’t have liquid stevia, simply add more maple syrup. I’d probably use 2-3 Tablespoons if I didn’t add the stevia, but the amount will depend on how sweet you want the butter.