Pumpkin Almond Butter

I tried making a pumpkin nut butter last year and it was a failure.  I made the mistake of trying to process the nuts with the pumpkin, and the nuts ended up becoming a big blob instead of a smooth butter.  This time around, I learned from my mistake and simply folded the nut butter in with the pumpkin. It worked like a charm! My Pumpkin Almond Butter turned out smooth and tasty.

Unlimited Options

I love making my own nut butters!  The combinations are endless.  The variety of store-bought nut butters is increasing by the minute, but nothing beats homemade.  Buying your own can also be on the pricey side depending on what you like.  Making your own nut butter is a great way to save money and ensure it contains real, unprocessed ingredients of the best quality.

If you are short on time, or a semi-homemade cook, then simplify this recipe by using your favorite prepared nut butter.  I recommend looking for one that contains nuts, or nuts and salt at the most.  Feel free to use any nuts or seeds you like.  Cashew, walnut, macadamia nut, almond, pumpkin seed, sunflower seed, or even coconut flakes.

I love eating my Pumpkin Almond Butter with apple slices, seed crackers, toast, or even with fig jam as a PB and J.  One of the best parts of this Pumpkin Almond Butter is that by adding the pumpkin you are decreasing the calories per serving of almond butter.  I predict you will be seeing a lot more nut butter recipes from me after this!  Enjoy!

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Prep Time 5 minutes

Total Time 5 minutes

Servings 1 cup

Author Sara

Ingredients

• 1/2 cup nut butter homemade or store bought * I made homemade with 2 cups almonds and 1 cup walnuts
• 1/2 cup pumpkin purée not pumpkin pie filling
• 1 Tablespoon pumpkin pie spice
• 3 Tablespoons coconut sugar or date paste optional

Instructions

1. Fold all of the ingredients together until well blended.
2. Store in a jar in the fridge for one week.

Recipe Notes

Choose organic ingredients when possible.