Pumpkin Nut Butter

Hello!!

I am sharing with you something that I think you should NOT make!!  Don’t do it!  No matter how tempting it maybe!  It’s pure danger!!!  If you do decided to make it, be warned that I told you not too!!

Yes I did it!  I combined peanut butter and pumpkin and came up with the most delicious creation!!  This spread tastes just like pumpkin pie, but thicker.  Holy pumpkin is it good!! I smeared it on toast, pumpkin bread, yogurt, oatmeal and yes, I even spooned it!!  If you haven’t made a homemade nut butter, you must!  Just do it!  Once you go homemade, you will never buy store bought again!!! Trust me on that!!!

I used cashew nuts for this recipe because the flavor isn’t as potent as peanuts.  I also used cashews to make a few of my other fun nut butters like Chocolate Coconut Cashew Nut Butter and Chocolate Chip Cookie Dough Cashew Butter.  Yummy!  That reminds me I need to make more of the chocolate chip cookie dough cashew butter!  That went so fast in my house!  Remember when I came home from work and little Jenny ate most of it?  That made me upset!!  She never touches my nut butters, except for the chocolate chip one!!  It’s chocolate after all, I can forgive!

This recipe is really easy to make, if you have 10 – 12 minutes and a food processor then you can make Pumpkin Nut Butter!  All I did was add my nuts, process it until it smooths out, add the rest of my ingredients and process again until it’s creamy and drippy.  That’s it!  It’s not hard at all.  I found the hardest thing was making sure your food processor can handle nuts.  I recommend a 7 – 12 cup food processor to make this nut butter.  If you have smaller food processor, cut the recipe in half.  You don’t want to burn your motor out!  I did that ended up buying Zach, my precious 16 cup food processor!  Ahhhh, Zach…

I served the Pumpkin Nut Butter with a side of cinnamon and sugar pita chips!  Oh the chips are so good!!  That was a perfect combination!!!

Pumpkin Nut Butter

Nutrition Information

• Serves: 1¼ cups

• Serving size: 1 Tablespoon

Prep time:  2 mins

Cook time:  12 mins

Total time:  14 mins

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A creamy, thick nut butter that tastes like pumpkin pie. Perfect for topping on toast, muffins, oatmeal and yogurt!

Ingredients

• 2 cup raw cashews, roasted, unsalted
• ¼ cup pumpkin, canned (not pie filling)
• 1 tsp. pumpkin pie spice
• 1 tsp. vanilla extract
• 1tbsp. + 1 tsp. maple syrup

Instructions

1. In a food processor, add cashews and process until smooth. You will need to scrape down the bowl numerous times before it smooths out. It takes about 8-12 min.
2. Once it the ball stage happens and the nuts smooth out again, add remaining ingredients.
3. Process again until smooth, scraping the bowl as necessary. about 2-4 min.

Notes

Calories per tablespoon: 69.3, Fat: 4.8, Cholesterol: 0, Sodium: .01, Potassium: 3, Carbs: 1.2, Fiber: .01, Sugar: 1.7, Protein: 2

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I am loving pumpkin season!  I have another pumpkin recipe coming to you later this week!!!  Yah!  I can’t get enough of the orange goodness!  What is your favorite pumpkin recipe?  Do share!!!

Well my Friends, time to make dinner!

Have a great day!!

Toodles,

Jennifer

P.S.  I was just thinking, am I driving you crazy with to many pumpkin recipes?  Do you feel like the second picture of my dog Sampson?  Just let me know!!  Thanks!

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