This pumpkin almond butter is the ultimate fall spread – requires only a handful of ingredients and it takes less than fifteen minutes to make. Spread this nut butter onto all the fall things.

pumpkin almond butter in a mason jar with a bowl of pumpkin puree in background

Fall is in the air! The leaves are changing. The air is crisp. The sweaters and flannel are out in full force. And pumpkin as a main ingredient is on the scene once again.

If you love all things pumpkin this time of year, you’re going to swoon over my pumpkin almond butter! It only requires four ingredients and takes less than 15 minutes to make!

It’s delicious spread on toast, apples, stirred into oatmeal, you name it!

Ingredients in Pumpkin Almond Butter

pumpkin pie spice, almond, maple syrup, and pumpkin separated in glass bowls

Notes on Ingredients:

Almonds: I used raw, unsalted

Pumpkin pie spice: this is typically a blend of cinnamon, nutmeg, ginger and cloves. If you don’t have it on hand, you can always make your own using a combination of those spices.

mason jar filled with pumpkin almond butter with almonds, toast, and bowl of pumpkin puree in the background

How to make Pumpkin Almond Butter

This recipe is ridiculously easy to make. First, you start by toasting your almonds in the oven for about 10 minutes at 350 degrees F. Let them cool for at least five minutes. Add the almonds to a food processor and pulse until smooth, about 5 minutes. Then add in your pumpkin, maple syrup, pumpkin pie spice, and salt, and pulse once more until ingredients are combined and the almond butter is smooth.

collage showing process of almond butter, maple syrup, pumpkin pie spice, pumpkin puree in food processor

Expert Tip! Be sure to toast the almonds before pulsing them in the food processor to give the almond butter a nuttier flavor! Plus, warm almonds blend easier in the food processor. It’s an extra step but it’s only 10 minutes and I swear it’s worth it!

If you don’t have the time or don’t have almonds on hand, you could use 1 cup creamy, unsalted almond butter instead.

mason jar filled with pumpkin almond butter

Almond Butter FAQs

How do you use this almond butter?

Here are a handful of suggestions based on ways that I’ve used it!

  • Spread it on toast
  • Stir it into oatmeal
  • Use it as an apple dip
  • Spread it on top of waffles
  • Spread it on a sandwich
  • Use it in fall baking recipes or a dessert
  • Use it in my chocolate pumpkin almond butter cups!

Can I omit the maple syrup?

Sure but I think it tastes better with a hint of sweetness. Plus, maple lends another cozy fall flavor.

What if I don’t have pumpkin pie spice?

You can use a combination of cinnamon, nutmeg, ginger, clove, and allspice, and make your own! 

How do you toast almonds?

For this amount of almonds, I’d suggest spreading them onto a baking sheet and toasting them for about 10 minutes at 350 degrees F.

Want to enjoy more pumpkin recipes this fall? Check these out!

wooden spoon with pumpkin almond butter spread out on two slices of toast

If you like this recipe, please be sure to give it a 5 star rating below. If you make it, share it on instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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Pumpkin Almond Butter


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  • Author: Kara @ The Foodie Dietitian
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: About 16 ounces (two pint sized jars) 1x
  • Diet: Gluten Free

Description

This pumpkin almond butter is the ultimate fall spread – requires only a handful of ingredients and it takes less than fifteen minutes to make. Spread this nut butter onto all the fall things.


Scale

Ingredients

  • 2 cups almonds (raw, unsalted)
  • 3/4 cup canned pumpkin
  • 1 tablespoon maple syrup
  • 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spread almonds out onto baking sheet and toast for 10 minutes at 350 degrees F.
  3. Let almonds cool for at least five minutes.
  4. Transfer almonds to a food processor and pulse until smooth and creamy, about 5 minutes.
  5. Add in pumpkin, maple syrup, pumpkin pie spice and salt, and pulse until ingredients are combined and nut butter is smooth.

Notes

  1. Enjoy this nut butter on toast, in oatmeal, on apples, waffles, sandwiches, desserts, and my chocolate pumpkin almond butter cups!
  2. If you don’t have almonds on hand, you can use 1 cup almond butter instead and just mix in the other ingredients.
  • Category: Spreads
  • Method: Food Processor
  • Cuisine: Fall

Keywords: pumpkin almond butter, pumpkin nut butter, almond butter with pumpkin, pumpkin maple almond butter

This recipe was retested, reshot, and revamped to give you the most delicious (and beautiful!) recipe. The original recipe was published October 2015.

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35 Comments

  1. Nutrition by Nazima

    I’ve never made my own nut butter! It looks so easy, I’ll have to try making it some time. Anything pumpkin is a hit with me!

  2. Ooh, Kara…this sounds amazing! Totally needs to go on my must make list!

  3. Oh my goodness, Kara! This looks fabulous. In addition to all of your suggested uses, I’m picturing this stirred into a Thai noodle bowl with chiles, lime and cintantro…. or scooped into my post-workout smoothie… or perhaps eaten right out of the jar! Can’t wait to make this. 🙂

  4. I love this! Looks so yummy!

  5. This sounds just dreamy! Perfect for chilly fall mornings. Great flavors and Vermont is on my list of places to visit, especially after these gorgeous pictures.

  6. Oh this sounds so luxurious! I love almond butter but this is definitely an upgrade!

  7. This is genius! never would have thought to mix the two together. Mmmm! Pumpkin spice on a whole new level.

  8. This sounds delicious!! And your weekend sounds amazing. I could go for some fall foliage here in Texas!

  9. A fall flavored almond butter? Count me in! It sounds delicious! 🙂

  10. Now THIS is a great idea. Loved hanging with you for a few days. The pics of VT are gorgeous. So interesting about your #recipefail. (: Thanks for experimenting…so we can all learn!

  11. Yes, I will make this! It will go nicely with my organic apples from my CSA. 🙂

  12. Nikki

    How do you store it and how long will it keep?

  13. I love making my own nut butter especially almond. I never thought to add pumpkin. Recipe brilliance!

  14. I love the short, clean ingredient list and it has ~so~ many possibilities!! Thanks for sharing 🙂

  15. Well I am glad you were able to find that almond butter, because this looks delicious! I have never had pumpkin butter before but I am definitely going to be making this! Thanks!

  16. Oh yum! Almond butter and pumpkin is an inspired combo – can’t wait to try it.

  17. ahh yess! I love my nut butter and pumpkin, great idea combining them! Pinned 🙂