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.
Notes
You will have an excess of about ¼ cup pumpkin butter - use it like jam. If you prefer a more whipped consistency for the nut butter, you can also add in the entire batch of pumpkin butter when processing. I do not recommend using store-bought pumpkin butter for this recipe as it will be too sweet.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/10/14/pumpkin-pecan-almond-butter/