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!
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.