Now that its officially fall, I have no qualms over putting pumpkin in everything. A significant portion of my daily calories typically come from nut butters (Have you tried this one? It really speaks to the Vermonter in me…), so this recipe seemed like an appropriate way to sneak a little extra pumpkin into my diet.
I came across this recipe for pumpkin butter cups, but didn’t have any coconut oil or chocolate at home last night, so I decided to settle for making a pumpkin nut butter. I’ll probably make the cups later this week.
You can use more nuts and less pumpkin for a nuttier flavor. I liked the idea of a lighter nut butter, so I used quite a lot of pumpkin. You could also add a little bit of maple syrup if you prefer a slightly sweeter nut butter.
3/4 cup pumpkin puree
1 cup raw or toasted hazlenuts
pinch of salt
1 teaspoon pumpkin pie spice
1 teaspoon vanilla powder (optional)
1. In a food processor or high powered blender, blend the nuts until they resemble peanut butter. This will take at least 5 minutes, and possibly longer.
2. Once you have your nut butter, add the pumpkin, salt, pumpkin pie spice, and vanilla and blend until smooth and creamy.
3. Store in the refrigerator.