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
Instructions
- 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.
Storage
Store the finished almond butter pumpkin spread in an airtight container in the fridge. Try to use it up within 1-3 weeks.
FAQs
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.
Related
More almond recipes you'll love
Pumpkin Almond Butter
Equipment
Ingredients
- 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
- â…› teaspoon sea salt
- 1 tablespoon maple syrup to taste - start with 1 tablespoon; optional
Instructions
- 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
Nutrition
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jodye @ whole pure recipes
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!
Regina
Thank you so much Jodye. Pumpkin gingerbread sunbutter sounds amazing too!
Cheryl
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
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 🙂
Jacquee @ I Sugar Coat It!
Yum! This reminds me of the pecan pumpkin butter I used to make SMBC last year around this time! Unlike yours, mine came ready-made in a jar. I may need to try homemade, now... Sounds delightful!
Regina
Just checked it out. I didn't even know you could buy pumpkin nut butters. Pecan sounds like a wonderful alternative as well.
Jacquee
Yeah, I've seen a couple other flavours. I bought mine at Williams Sonoma, but home-made sounds so much better!
Tina @ Tina's Chic Corner
I just made homemade almond butter and this is an awesome version for this time of year! Looks so creamy and yummy. 🙂
The view in Calgary is goregous!
Regina
Thank you very much Tina. I really love fall in Canada, hence probably my love for all things pumpkin this year 🙂