Fair warning: be prepared to eat way too many spoonfuls of this stuff.
I haven’t made my own almond butter in quite awhile – I got lazy and just fell off the almond butter making train. BUT since there are tons of almond butter recalls right now, it seemed that this weekend was as good as any to break out the food processor. Plus, I figured that I may as well make something a little special while I was as it and well, now I’m addicted to it.
Almond butter whipped up with almond milk to a thick frosting-like consistency with tons of spice and real pumpkin to make it reminiscent of pumpkin pie. Seriously, this stuff is GOOD. It’s definitely worth hearing a food processor run for 20 minutes. Also, don’t walk away from the almonds roasting in the oven – they may get a bit, um, dark. Not that I know from experience or anything…
I’m experimenting with a new recipe formatting tool- what do you all think? Also, Don’t forget to enter the PopChip giveaway that ends on Wednesday!
Whipped Pumpkin Pie Almond Butter
Print recipe| Serves | 10 oz |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Total time | 30 minutes |
Ingredients
- 1 lb raw, unsalted almonds
- 3 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 cup unsweetened almond milk (you may need more or less of this, depending on consistency preference)
- 2 tablespoons maple syrup (optional)
Directions
| 1. | Preheat oven (or counter top oven) to 325F. Place almonds in a single layer on a lined baking sheet and toast for 5-7 minutes until golden brown and fragrant. |
| 2. | Immediately transfer to a large food processor and begin processing while almonds are warm. Process for 10-12 minutes until just beginning to smooth out. |
| 3. | Add spices, salt, vanilla, and syrup if using and process for another 5 minutes. The almond butter won't be smooth at this time - that's okay. |
| 4. | Add almond milk, about 2 tbsp. at a time, while processor is running. Continue adding until you reach your desired consistency. I like mine really, really thick so it took about 1/2 cup for me. |
| 5. | Store in clean jars or tupperware and keep refrigerated. |
Tagged: almond butter, almonds, nut butter, pumpkin, pumpkin pie, spice, whipped
I'm Gabby. A 24 year old gluten-free kitchen explorer, Crossfitter, and freelance recipe developer and food photographer sharing my life one recipe, workout, and photo at a time. 
Nice! What would you suggest putting this on? It looks/sounds really awesome!
I think it’s great with an apple or on pancakes, muffins, etc. It’s pretty versatile and delicious straight from the jar
This looks amazing!
Thanks!
Looks wonderful. Thanks, Gabby.
This looks awesome! I’m looking forward to putting it on an apple or banana or even go a little crazy and make the almond butter pancakes (link below) on Mark’s Daily Apple. This would give it a more seasonal taste! http://www.marksdailyapple.com/almond-banana-pancakes/#axzz29O9zXNTc
Thanks Mike! That is one of my favorite pancake recipes – sooo good!
That picture is just too much. Wow.
This looks AWESOME and cannot wait to make this! Is 1 pound of almonds 2 cups? Thanks again for this recipe! YUMMY!
Thanks! I’m not sure how many cups it is but you can always adjust based on what you have – it is a super flexible recipe.
Woah. This looks insane. I’m pinning it now so I don’t forget to try it. I finished off my almond butter tonight, and am out of almonds, so I’ll be trying this on my next batch!
Yum!
Hoping over from Link Love and sharing love to a fellow FFA.
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adventureofe.blogspot.com
Thanks for hopping over!
I NEED to make this. Not even kidding. NEED. This sounds so my style.
It is sooo good – I won’t even tell you how much I’ve consumed thus far.
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