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 Monday’s Pumpkin Blondies 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
- ⅛ teaspoon salt
- 1 cup raw almonds
- 1 cup raw pecan halves or pieces
- 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!
Marisa
Kori says
Without even trying it *yet*, it looks indeed like an incredible spread! I really need to whip it up soon because I have nearly all the ingredients. Thanks!
Marisa says
Thanks Kori! Can’t wait to hear what you think!
Anne|Craving Something Healthy says
This is genius! And I think the name “The Most Delicious Nut Butter You’ll Every Try” is a perfect name 🙂 Pinned!
Marisa says
Thanks Anne! She definitely hit the nail on the head 🙂
Hannah @CleanEatingVeggieGirl says
I love that you added chia seeds for an extra crunch. I’m obsessed with them right now… oh, and of course, pumpkin 😉
Marisa says
They actually are in there mostly for thickener and blend up well in the nut butter!
Rebecca @ Strength and Sunshine says
Yum! Love that combo!
Marisa says
Thanks Rebecca!
rachel @ Athletic Avocado says
I’m just imagining how amazing this would be on oatmeal or mixed in with greek yogurt! SO GOOD!
Marisa says
Yes! Hope you get to make it!
dixya | food, pleasure, and health says
im sold…how can i get a jarful of this stuff?
Marisa says
I guess I should go into business!?
Janelle @ WhollyHealthy says
This sounds amazing! So many of my favourite things
Marisa says
Yes! Thanks Janelle!
Tara | Treble in the Kitchen says
This is my kind of fall spread 🙂
Marisa says
Yes! So tasty!
Amanda @ Diary of a Semi-Health Nut says
So I definitely tried to make pumpkin almond butter twice in the past two weeks and every time I add the pumpkin…it gets so weird. I wonder if it’s the whole cooking it down that helps? I even tried following a recipe on Eating Bird Food..super weird texture but tasted amazing. I will have to try cooking it. Thanks for this post! Felt like I was going crazy lol.
Marisa says
Yes! Cooking down and adding chia helped me develop this recipe into something DELISH. The texture is a bit different from normal almond butter but I loved it. Definitely let me know if you try it – sorry you haven’t had success yet!