This Pumpkin Pecan Almond Butter is a thick, spreadable nut butter made of homemade spiced pumpkin puree and buttery pecans and almonds. With just a hint of sweetness, it’s perfect for toast or topping oatmeal this fall season – or for gifting!
I feel like I’m showing you all my secrets this week. If I were to tell you my top 10 favorite recipes on this website, today’s and Mondays are top contenders.
It’s not that I necessarily go wild over pumpkin puree – pumpkin in its purest form is earthy and moist – but these qualities lend a great consistency to baked goods and in today’s case, nut butter.
As an avid (/excessive?) nut butter consumer, I’m always looking for new ways to mix up my consumption. Today’s Pumpkin Pecan Almond Butter is a stick to the roof of your mouth, subtly sweet, fall spiced option.
By starting with real deal pumpkin puree → we can make our own pumpkin butter (using chia seeds and maple syrup to thicken and lightly sweeten) → then blend it with creamy homemade pecan-almond butter → we’re able to create a this nut butter that’s thick, velvety, and not overly sweet like some of the commercially available pumpkin spiced products.
Pumpkin butter and toasted nuts step pictured below ↓
- 1 15-ounce can pumpkin puree
- 2 tablespoons maple syrup
- 2 teaspoons chia seeds
- 1 teaspoon pumpkin pie spice
- 1 cup raw almonds
- 1 cup raw pecan halves or pieces
- ⅛ teaspoon salt
- Preheat the oven to 300 degrees.
- In a saucepan, add the pumpkin puree, maple syrup, chia seeds, and pumpkin pie spice. Stir to combine and cook on low heat for 15 minutes, stirring occasionally to avoid burning as the mixture cooks down.
- In the meantime, add almonds and pecans to a baking sheet and place in the oven for 12 minutes, turning them once as they toast. Remove and allow them to cool.
- In a food processor, begin blending the almonds and pecans. It should take about 5-8 minutes, scraping down the sides occasionally, until you have nut butter.
- Once the nut butter is smooth, add in 1 and ¼ cups of the pumpkin butter and salt. Set additional pumpkin butter aside.
- Process the mixture until well combined, and adjust sweetness as desired.
- Store the nut butter in the refrigerator between uses.
I do not recommend using store-bought pumpkin butter for this recipe as it will be too sweet.
Nuts are pricey at the grocery store (tip: I stock up at Costco, if that’s an option for you), so I like that blending it with other ingredients is a great way to stretch my nut butter budget while maintaining a thick, spreadable consistency.
I also love this recipe because nuts are calorie and nutrient-dense, and we’re diluting a traditional nut butter to be even more nutrient-dense thanks to the addition of squash puree! 3 cheers for Pumpkin Pecan Almond Butter.
P.S. I thought you might get a kick out of my dilemma of naming this post. I asked my roommate Emily, who responded with “the most delicious nut butter you will ever try!” as a potential title.
If that isn’t enough to get you in the kitchen to make this, I don’t know what is!