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Pumpkin Pie Almond Butter
gluten-free
Gluten-Free
dairy-free
Dairy-Free
paleo
Paleo
low-carb
Low Carb
vegetarian-vegan
Vegetarian or Vegan
pescatarian
Pescatarian
Prep Time:
1
minute
min
Cook Time:
22
minutes
mins
Total Time:
23
minutes
mins
Servings:
20
servings
Ingredients
1x
2x
3x
2
cups
280g raw almonds
1/2
cup
140g pureed pumpkin
2
Tbsp
maple syrup
1
tsp
vanilla extract
2
tsp
ground cinnamon
1/2
tsp
ground ginger
1/4
tsp
allspice
1/4
tsp
ground nutmeg
1/4
tsp
ground cloves
1/8
tsp
sea salt
Instructions
Place almonds in a large food processor.
Blend on high for about 20 minutes, scraping down the sides and bottom as needed.
After about 20 minutes you will have a silky smooth, creamy almond butter.
Add the remaining ingredients to the food processor and blend well, scraping the sides and bottom as needed.
Once everything is well-combined, use a spatula to scoop the almond butter into a jar.
Store in the refrigerator.
Author:
Kit