This Pumpkin Almond Butter is a delicious seasonal fall spread. It is like almond butter and pumpkin butter all in one with warming pumpkin spice seasoning. Use it on bread or as oatmeal topping.
Can you believe I put PUMPKIN in my homemade almond butter? And its my favorite spread these days.
I like the pumpkin spice almond butter as is - just pumpkin puree, almonds, and a few fall spices. If you prefer sweeter spreads, you can sweeten it up with a little maple syrup.
My favorite way to use this pumpkin and almond butter is spread on a crusty slice of homemade sourdough bread. It also makes a yummy topping for overnight oats, waffles, and pancakes. And for these pumpkin brownies I used a thinned out version of this spread as frosting on the brownies.
Ingredients & Substitutions
These are the ingredients I use to make this pumpkin spice almond butter recipe. Including possible substitutions.
- almonds - raw or roasted. You can also start with ½ cup of almond butter. Other nuts or nut butters, like pecan, cashew butter, or even sunflower seed butter make a great base for this pumpkin spread too.
- pumpkin puree
- coconut oil
- pumpkin pie spice - or a mix of cinnamon, cloves, ginger, nutmeg and allspice
- sea salt
- maple syrup - optional. Start with 1 tablespoon
- Start by processing the almonds in your food processor until smooth. If you want to use roasted almonds, place them on a baking sheet and toast in the oven at 350°F/180°C for about 10 minutes. Let cool 5-10 minutes before processing.
- If you have already made almond butter on hand, just add it to the food processor and skip step 1.
- Now add the pumpkin puree, coconut oil, pumpkin spice, and salt. Process until evenly combined. Scrape down the sides as needed.
- Taste the pumpkin butter. If you prefer a sweeter taste, add the optional maple syrup and blend.
Store the finished almond butter pumpkin spread in an airtight container in the fridge. Try to use it up within 1-3 weeks.
We use this pumpkin spread on toast, pancakes, muffins, and oatmeal.
Yes because of the moisture content in the pumpkin puree, this almond pumpkin butter has a shorter shelf life than simple almond butter. Be sure to store it in the fridge and use up within 3 weeks.
No. This almond pumpkin butter does not contain dairy butter. But it includes blended almonds, which is essentially almond butter.
Pumpkin Almond Butter
- 1 cup almonds raw or roasted
- ¼ cup pumpkin puree
- 1 tablespoon coconut oil
- ¼ teaspoon pumpkin pie spice or a mix of cinnamon, cloves, ginger and allspice
- ⅛ teaspoon sea salt
- 1 tablespoon maple syrup to taste - start with 1 tablespoon; optional
- Process the almonds in your food processor to a creamy consistency of almond butter.1 cup almonds
- Add in pumpkin puree, coconut oil and pumpkin spice and blend to combine, scraping down sides from time to time.¼ cup pumpkin puree, 1 tablespoon coconut oil, ¼ teaspoon pumpkin pie spice
- Taste and add optional maple syrup to desired sweetness (1-3 tablespoons).1 tablespoon maple syrup