Pumpkin Almond Butter

A spread for the season: Almond butter with the addition of pumpkin and fall spices.

Pumpkin Almond Butter | leelalicious.com

You may have noticed that I am on an absolute pumpkin kick these days.

Well, I do have an excuse. Soft of. First of all its the season for all things fall and that means pumpkin in my books.

Canadian Fall

Secondly, this is what it currently looks like around these parts (Calgary, Canada). With this kind of surrounding can you blame me for being in love with fall right now?

My pumpkin obsession might also have to do with the fact how easily available it is to me this year. Can it get any easier than buying ready-made cans of pumpkin puree?

When I made this easy pumpkin cake last fall while we were on Bali, I had to make my own pumpkin puree from scratch. It’s not that hard, just time consuming. No wonder that cake ended up being the only pumpkin dessert I made last year.

Pumpkin Almond Butter | leelalicious.com

After a few full on dessert treats (pumpkin fudge and cookies), I’ve started to turn the corner to more health-conscious pumpkin treats with last week’s Pumpkin Hummus.

Today’s recipe can definitely be classified as healthy as well – few ingredients, no refined sugar + its vegan, gluten-free and even paleo.

Can you believe I put PUMPKIN in my home-made almond butter?

Pumpkin Almond Butter | leelalicious.com

Oh yes I did – and its my favorite spread these days.

I like the pumpkin butter as is – just pumpkin puree, almonds and a few fall spices. If you prefer sweeter spreads, you can definitely sweeten it up with a little maple syrup.

If you are at all into making your own nut butters, you should definitely try a pumpkin version this season (or even beyond that).

Pumpkin Almond Butter
Prep time
Total time
A spread for the season: Almond butter with the addition of pumpkin and fall spices.
Yield: Makes 200 ml (7/8 cup)
  • 1 cup raw almonds
  • ¼ cup pumpkin puree
  • 1 tablespoon virgin coconut oil
  • ¼ teaspoon pumpkin pie spice (or a mix of cinnamon, cloves, ginger and allspice)
  • maple syrup to taste - start with 1 tablespoon (optional)
  1. Process the almonds in your food processor to a creamy consistency of almond butter.
  2. Add pumpkin puree, coconut oil and spice and blend to combine, scraping down sides from time to time.
  3. Taste and add optional maple syrup to desired sweetness (1-3 tablespoons).

Recipe adapted from Civilized Caveman

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    • Regina says

      Thank you very much Tina. I really love fall in Canada, hence probably my love for all things pumpkin this year :)

  1. Cheryl says

    Do you have to add the oil? I’ve done almond butter plain with no oil before and love it but I wasn’t sure if it was a must with the pumpkin purée?

    • Regina says

      Hey Cheryl, I don’t think the oil is a must, only makes it creamier I think, but I have never tried it without. Let me know if you do :)

  2. says

    I’ve been doing something similar with sunflower seed butter lately, and I go heavy on the ginger to make a sort of pumpkin gingerbread sunflower butter. Such a wonderful idea! I’ll have to try adding some coconut oil next time – I’ll bet that makes it extra creamy! Lovely photos, too!


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