Pumpkin Pie Almond Butter
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Vegetarian or Vegan
- Pescatarian
Pumpkin-flavored everything season is upon us. And I’m not upset about it. Don’t get me wrong, if it could be summer all the time that would be my ideal world. But there’s just something about that crisp autumn air, college football, and pumpkin spice-flavored goodies that makes me feel all warm and fuzzy inside.
Now, do you need another recipe for something pumpkin pie flavored?? Probably not. But this one is just too good not to share. Silky, creamy, rich almond butter blended up with pureed pumpkin and lots of spices. What’s not to love? Put down the PSL and let’s get cooking!
This pumpkin pie almond butter is delicious on apple slices, toast, pancakes, or straight from the jar on a spoon. Let’s be honest, that is how I usually eat it. And just a fair warning: it’s highly addictive.
Now on to the logistics. For this recipe you will need a medium to large-sized food processor. My Cuisinart 11-cup food processor is perfect for making almond butter and has lasted many years. I highly recommend it.
You can use fresh or pre-made pumpkin puree for this recipe. I like to make it fresh by roasting 3 cups (400g) of pumpkin pieces in the oven at 400ºF/204ºC for about 25-30 minutes. Then mash it all up with a fork and add directly to the food processor after the almond butter is done.
Let’s talk about making the almond butter itself for a minute. It takes a little patience and about 20 minutes total in the food processor. I know that sounds like a long time to babysit the almond butter, but it’s worth it!
Blend on high and scrape down the sides and bottom as needed with a sturdy spatula. The end result will be super smooth and silky. It takes a long time for the almonds to release their oil and get to the right consistency. Once you get a smooth but grainy texture you know you’re almost there! Keep on blending away and soon you’ll have that silky texture you’re looking for. Don’t give up! I believe in you!
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Pumpkin Pie Almond Butter
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Vegetarian or Vegan
- Pescatarian
Ingredients
- 2 cups 280g raw almonds
- 1/2 cup 140g pureed pumpkin
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp sea salt
Instructions
- Place almonds in a large food processor.
- Blend on high for about 20 minutes, scraping down the sides and bottom as needed.
- After about 20 minutes you will have a silky smooth, creamy almond butter.
- Add the remaining ingredients to the food processor and blend well, scraping the sides and bottom as needed.
- Once everything is well-combined, use a spatula to scoop the almond butter into a jar.
- Store in the refrigerator.
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Did you like the recipe? What’s your favorite thing about the fall? I’d love to hear from you in the comments section!
xx Kit
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