Pumpkin Almond Butter



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A fall spin on your favorite nut butter, this pumpkin almond butter combines roasted almonds, pumpkin puree and spices to make a delicious spread you’ll want to put on everything!

I tried my best not to get distracted while packing this weekend but my food processor was sitting in the pantry begging to be used and I couldn’t resist making something.

I ended up with a jar of pumpkin almond butter. No big deal.

A jar of pumpkin almond butter sitting on a dish towel.

Both almond butter and pumpkin butter are great on their own, but combine the two and you have the most amazing fall dip/spread!

Here’s What You Need

  • almonds – make sure you get unsalted, roasted almonds. If you can’t find them, you can buy raw almonds and roast them yourself. Just preheat your oven to 375°F, spread your almonds across a baking sheet and bake for 5-10 minutes.
  • pumpkin – an essential ingredient! You can use store-bought canned pumpkin, just make sure you don’t accidentally buy pumpkin pie filling, as it is loaded with added sugars. You can also make homemade pumpkin puree!
  • chia seeds – these are optional, but I find it adds a nice boost of nutrients.
  • seasonings – cinnamon and pumpkin pie spice come together to give the ultimate fall flavor to this pumpkin almond butter. You can make your own pumpkin pie spice or use your favorite store-bought brand.
  • maple syrup – my favorite natural sweetener that is adds another delicious fall flavor.
  • sea salt – brings all the flavors together!
  • liquid stevia – if you don’t have liquid stevia, you can just add extra maple syrup.

How to Make Pumpkin Almond Butter

This recipe is just as simple as making any homemade nut or seed butter. It takes patience and most importantly, you’ll need a high-powered food processor.

Blend – Place your 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. Don’t rush this part!

Add – Next, add your remaining ingredients – the pumpkin, cinnamon, pumpkin pie spice, maple syrup, sea salt, liquid stevia and chia seeds (if you’re adding them!) Turn on the food processor again and blend until thoroughly combined, another 5 minutes or so.

Serve – That’s it! Transfer your pumpkin almond butter into a jar and then enjoy immediately or store for later use!

A bowl of oats with pumpkin almond butter.

Serving Ideas

The options are truly endless! Here are some of my favorite ways to enjoy this pumpkin almond butter:

  • Off the spoon – this might be my favorite way to indulge – straight off the spoon!
  • As a dip – dip your favorite sliced fruits such as apple or pear for a healthy snack.
  • As a spread – spread across toast, waffles or pancakes. You can even spread it over a chocolate chip cookie.
  • As a topping – add a boost of fall-flavor to your breakfast smoothie bowl, yogurt, chia pudding or oatmeal.

You can also use this pumpkin almond butter in place of regular almond butter. I bet it would be a delicious fall spin on my Banana Almond Butter Smoothie, Chocolate Peanut Butter Eggs or Vegan Rice Krispie Treats!

How to Store Homemade Nut Butter

Homemade nut butter is best kept in an air-tight container in the fridge for up to a week.

More Nut Butters and Spreads

4.50 from 2 votes

Pumpkin Almond Butter

A fall spin on your favorite nut butter, this pumpkin almond butter combines roasted almonds, pumpkin puree and spices to make a delicious spread you'll want to put on everything!
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 1 jar



  • 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.


chia seeds – feel free to omit the chia seeds if you prefer. I add them for the nutritional benefits but if you don’t have them or don’t want the texture of chia in your nut butter, leave them out.
liquid stevia – 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 nut butter.


Serving: 1/8 jar | Calories: 190kcal | Carbohydrates: 8g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 76mg | Potassium: 252mg | Fiber: 4g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dips/Spreads
Cuisine: American
Keyword: pumpkin almond butter
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. LOVE this recipe! I am on such a serious pumpkin kick right now, and I’m a huge almond butter addict. I’ve been making pumpkin smoothies with almond butter, but I could see this being an even better addition!

  2. I seriously cannot wait to try this!! I am pretty certain this just HAS to be amazing!

  3. 5 stars
    Holy geez! I do my best to avoid having to make almond butter because I can’t stand running my obnoxiously loud food processor that long:(, but I must say, this recipe has got me willing to leave it out in the garage while it is running:) YUM! I think this would be so amazing! Plus, it’s perfect for fall, and so frugal too! Good luck moving. I know about the procrastination monster all too well. For some reason, when I don’t want to do something work related, I seem to think of about a million things I want to make in the kitchen:)

  4. Looks so good! So funny you posted this, because I literally just made some pumpkin walnut butter like 4 hours ago and it is SO good! I love the addition of pumpkin to the nut butter. Next I’ll have to try the almond version!

    1. Good minds think alike! I have a ton of walnuts right now so I’ll have to try a pumpkin walnut butter too. 🙂

  5. Yummm this looks delicious and perfect timing now that Trader Joe’s is carrying their canned organic pumpkin 🙂

  6. LOVE love LOVE this idea! Two of the blog worlds favorite foods UNITE! I love this I can not wait to try this out 😉 Lots of love your way for creating this NATURAL DELISH FUEL! Love + Shine CourtStar

  7. Procrastination is the mother of invention? This looks awesome! I haven’t been able to find almond butter forever so this recipe might just have to happen! Good luck with the rest of your packing!

  8. I have some leftover pumpkin waiting to be used in my fridge…I think I just found the perfect recipe 😉 thanks for sharing!

  9. I just made this for my am oatmeal. It’s amazing! Can’t wait to taste it in oatmeal. Really can’t wait fair the cookie recipe with this butter in it!

  10. I would love to try this recipe out. But what if we don’t have a food processor–what else could we use?

  11. Just made this and it was wonderful! I’ll be topping my overnight oats with it in the morning. Thanks for the recipe!

  12. Looks delicious. Would like to try it. I am with Tess. What do we do without a food processor? What is the alternative?

  13. 4 stars
    So I’ve been looking for almond butter that is lower in fat for a long time now, is the pumpkin in this recipe just an addition or are there less almonds? If the pumpkin is just an addition could you give me a sample ratio to try of almonds to pumpkin to make a lower fat version?
    thank you.