Oh look, another pumpkin recipe. I’m going to try to squeeze in just one more pumpkin recipe before next week is over and we all move onto gingerbread and peppermint wonderfulness, though I’m not going to lie, I’ve already moved on to gingerbread wonderfulness. It’s also entirely possible that some of us have already put up some Christmas decorations…you know, just a possibility. It may or may not have happened…
Have you ever made your own nut butters? If not, then you should because 1. It is really easy, and 2. You don’t have to worry about any weird ingredients. Oh, and you can also make it however the heck you want! Hence the pumpkin almond butter. If you don’t want to add pumpkin, you could also add vanilla, vanilla beans, etc.. While I typically make my almond butter a little more smoother, I wanted this pumpkin version to be a little thicker, but there is really no right or wrong way to do this. If you have a food processor and a bag of almonds, you can make your own almond butter.
- 1 cup unsalted almonds
- 3 tablespoons pumpkin puree (not pie filling)
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons maple syrup (optional; to taste)
- Pour the almonds into a food processor and process for 10-15 minutes until the almonds start to clump. Continue processing until the almond butter reaches your desired consistency. I left mine a little on the thick side this time around, but you can make it as thick or liquidy as you'd like.
- Add in the pumpkin puree, pumpkin pie spice, and the syrup and process until well-blended with the almond butter. Spoon the mixture into a jar.