Super Easy Pumpkin Almond Superseed Butter
It’s fall y’all!! Seriously, when did that happen and where did August go? I feel like this all happened at once, just last week it was July and all the sudden now we are on the verge of Halloween. Craziness.
I hate to say it and I’m sure it’s just a bit too soon but the start of the new season has gotten me in the mood for, you guessed it, PUMPKIN. I really love fall, everything apple/pumpkin and all but I swear I’m not crazy obsessed. Just hoping my fall food cravings bring a bit of cool weather our way.
Anyway, now that fall has started you know I’m hopping on the pumpkin train. Last week I shared a recipe for Quick & Easy Savory Pumpkin Pizza and today I am digging through the archives to share this delicious Pumpkin Almond Superseed Butter.
Just to clarify, pumpkin is not a vegetable, it is a fruit. In fact, it’s actually considered a berry. I only know this because I googled it and obviously, google is never wrong.
I chose to go with pumpkin over say, apples for this recipe because it’s just more my jam (pun intended). Plus the combo of almond butter blended with pumpkin puree is absolutely excellent spread on some fresh picked apples, it’s like a fall flavor explosion in your mouth.
I also chose to keep this recipe SUPER SIMPLE. Honestly, you could (should?) totally use raw almonds and make the butter from scratch but let’s be real, this multi-tasking mama ain’t got time for that!
Instead, I decided to skip that step and simply use raw almond butter straight outta the jar then used a food processor (NOT A BLENDER) to mix the pumpkin puree in along with chia and flax seeds to make this fall inspired fruit butter just that much more super! 😉
Spread on some apples….yum!
PUMPKIN ALMOND SUPERSEED BUTTER
- 1 cup raw almond butter
- 1/2 cup pumpkin puree
- 1/8 cup chia seeds
- 1/4 cup flax seeds
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1-2 tsp stevia powder or 4-6 drops liquid stevia (add more if want sweeter)
- In a large food processor, combine almond butter and pumpkin puree and process until mixed.
- Add in chia, flax, spices and stevia and process until completely mixed in. It may be necessary to stop processor and to scrape down the sides to make sure it all gets mixed.
- Use a spatula to remove pumpkin almond butter from processor and place in an airtight jar.
- Store in fridge.
NOTE: Makes approximately 1 8oz jar. Best used within a week.
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Oh and shameless self plug here but I’m totally being featured on Foody Direct’s blog for their “expert interview” series. I was honored to be asked and if you’re looking to know some random information about myself and the blog then you should totally check it out! 😉
This post originally appeared on here in October of 2015.