Home Recipe Index Meal Type Sauces/Condiments Dips and Spreads Pumpkin Almond Butter

Pumpkin Almond Butter

By Brittany Mullins

4.5

28

Published Oct 07, 2013, Updated Sep 07, 2023

PinSave to FavoritesPrintJump to Recipe

GFGluten-FreeVVeganVGVegetarian

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.

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!

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

• Healthy Apple Butter
• Cinnamon Vanilla Coconut Peanut Butter
• Cinnamon Raisin Almond Butter
• Coconut Butter

Want to save this recipe? Enter your email below and we’ll send the recipe to your inbox. Plus you’ll get great new recipes every week!

First Name *

Email Address *

Save Recipe

SaveSaved Pin Print

4.50 from 2 votes

Pumpkin Almond Butter

By: Brittany Mullins

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 minutes

Total Time: 20 minutes minutes

Servings: 1 jar

Ingredients  

1x2x3x

• ▢ 2 cups unsalted, roasted almonds
• ▢ ⅔ cup canned or homemade pumpkin puree
• ▢ 1 Tablespoon chia seeds, optional
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 1 teaspoon maple syrup
• ▢ ¼ teaspoon sea salt
• ▢ 10 drops liquid stevia, I used vanilla

Instructions 

• 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.

Notes

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.

Nutrition

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!