Pumpkin spice almond butter made with real pumpkin is going to be your new favorite fall spread. It's perfect slathered onto toast or flaky biscuits.
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Do you ever make a pumpkin recipe and end up with some leftover puree? This pumpkin almond butter is a delicious way to use up that leftover pumpkin!
Pumpkin spice almond butter is fluffy, creamy, and packed with pumpkin spice goodness. The pumpkin puree combines with the almond butter to give it a light, fluffy texture that pairs perfectly with warming, pumpkin spice.
Ingredients and substitutions
- almond butter - You can use crunchy or smooth. If you want, you can use other nut or seed butters!
- pumpkin puree - Creamy pumpkin puree combines with the almond butter to make a light, fluffy mixture.
- agave nectar - For sweetness. You may need more or less depending on whether your almond butter is sweetened and your personal tastes. You can use maple syrup instead, if you prefer.
- pumpkin pie spice - This is a blend of cinnamon, ginger, nutmeg, cloves, and allspice. If you can't find this in stores, Vegan Richa has a great DIY pumpkin spice recipe.
How to make pumpkin almond butter
Combine the almond butter, agave nectar, pumpkin puree, and pumpkin pie spice in your blender or food processor. Puree until you have a nice, smooth mix.
Taste and adjust sweetness, as needed. Chill until you're ready to serve spread on toast, biscuits, etc.
Helpful tip
If you're using crunchy almond butter, you'll need to process longer to get a nice, smooth mixture.
Storage directions
Because of the pumpkin puree in this recipe, you do need to store it in the refrigerator. Leftovers will keep for about a week in an airtight container.
More ways to use pumpkin puree
📖 Recipe
Pumpkin Spice Almond Butter
Ingredients
- ½ cup almond butter (Crunchy or creamy is fine. If your almond butter is sweetened, cut the agave nectar in half, then sweeten to taste after mixing.)
- ½ cup pumpkin puree
- 1 to 2 tablespoons agave nectar Or more or less to taste.
- ½ teaspoon pumpkin pie spice
Instructions
- Combine the almond butter, agave nectar, pumpkin puree, and pumpkin pie spice in your blender or food processor. Puree until you have a nice, smooth mix.
- Taste and adjust sweetness, as needed. Chill until you're ready to serve spread on toast, biscuits, etc.
Sarah De la Cruz
This looks amazing! And those biscuits!!!
Becky Striepe
Thank you, Sarah!
Jackie
Yum! And so funny, I sent out a recipe for Pumpkin Almond Butter in my newsletter a couple of weeks ago. Tastyyyyy
Becky Striepe
Too funny!
Jenn
Mmmmm, this takes almond butter up several notches. And it's so easy! I see a lot of pumpkin spice butter and jelly sandwiches in my future!
Becky Striepe
Ooh what a great idea!!
Mary Ellen
I need to find me some of those biscuits (thanks for the coupon!). Your pumpkin butter looks so delicious I might eat it by itself if I can't find the biscuts. :)
Becky Striepe
I found them at Whole Foods!
Dianne
I love those biscuits! I've never thought to make a spread to go with them. This seems like a heavenly combination.
Becky Striepe
Thank you, Dianne! I’m a fan of these biscuits, too!
Cadry
Oh, I love that you actually include pumpkin puree as well as the typical spices. I bet that makes it so fluffy & spreadable! I didn't realize that the Immaculate Baking biscuits were vegan. This is excellent news!
Becky Striepe
It really does! I tried whisking it together, but blending really gives that fluffy texture.
Amy Katz from Veggies Save The Day
Looks so delicious! I'm allergic to almonds, but I'm going to try your recipe with peanut butter.
Becky Striepe
It will totally work with PB!
Mel | avirtualvegan.com
Mmmm! I love the idea of pumpkin mixed with almond butter & pumpkin spice! Then spread on flaky biscuits? Perfect!
Becky Striepe
Thank you!