Pumpkin Nut Butter


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: 
Cook time: 
Total time: 
A creamy, thick nut butter that tastes like pumpkin pie. Perfect for topping on toast, muffins, oatmeal and yogurt!
  • 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
  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.
Calories per tablespoon: 69.3, Fat: 4.8, Cholesterol: 0, Sodium: .01, Potassium: 3, Carbs: 1.2, Fiber: .01, Sugar: 1.7, Protein: 2

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!!



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!




  1. Oh man I think your enthusiasm got to me because I *did* think I was over pumpkin recipes…until I read this post! Just need to get me a food processor now 🙂

  2. Oh my! Pumpkins and cashews! This sounds incredible, Jen!

  3. This would be so yummy on toast! Any idea how long it will keep for?

  4. Oh my, this sounds wonderful! I’m imagining it on a piece of toast with a drizzle of honey! mmmm mmmm!

  5. You can possibly think I won’t make this even though you tell me not to! yum

  6. Mmmmm, pumpkin nut butter, let me count the ways I’d love you and use you. On toast. On cinnamon rolls. In pasta. On pizza. On biscuits… you get it? Good.

  7. Can I visit you for a month?! Your pumpkin recipes just keep getting better and better and never fail to make me drool. I MUST make this recipe…no matter what you say 🙂

  8. No way! I love pumpkin too, and it’s great to have so many new ideas! Thank you!

  9. Do you think the pumpkin butter would be good in the center of a cake or even as the frosting. Haven’t made it yet but man it looks delish!!!

    • Hi Jodi! You would have to make a lot of it for a center of a cake or as frosting. I honestly don’t think it would be great because it is really thick. It would be hard to spread. But if you did it, it would taste fantastic, but I don’t recommend it.

      • I’m thinking here, I bet you could add do this recipe for frosting and it would work, but it’s not healthy. I saw this online at several places.

        1 cup creamy peanut butter (use the pumpkin nut butter)
        1 cup confectioners sugar
        5 Tbsp unsalted butter, softened to room temp
        1 tsp vanilla extract
        ¼ tsp salt
        1/3 cup heavy cream

        Otherwise I don’ think it would work. Maybe someone else can let us know what they think of a cashew nut butter as a frosting.

  10. This is BRILLIANT!! I have to make this, and eat it on everything!

  11. This is so genius!! And I love that it’s lower in calories than regular nut butter. I need that!

  12. Ooh, this looks SO good! I am also a pumpkin fanatic, in fact I stock-up on pumpkin butter at Trader Joe’s in the fall to last me all year!

    Also, I just came across your blog and I love it! I am a lover of peanut butter, too, so I can’t wait to follow your blog! Also, I’m from Northern California, too!

  13. This sounds fantastic! I love pumpkin and cashews together!

  14. OMG.I can,t belive you made me wear that silly pumpkin hat.And than posted it for the world to see

  15. I love making my own nut butter, but am always making almond. I love the cashew switch…especially with pumpkin!

  16. thebetterbaker11 says:

    I’ve wondered how difficult it would be to make pumpkin butter…you make it look oh so simple. And delicious too! Thanks so much for linking up at Weekend Potluck.

  17. Can you please tell me how to store it? What is the shelf life?
    Thank you!


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