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!!!
- 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
- 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.
- Once it the ball stage happens and the nuts smooth out again, add remaining ingredients.
- Process again until smooth, scraping the bowl as necessary. about 2-4 min.
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!
Preserving Pumpkins
Strawberry Chicken Salad
Classic Pumpkin Pie
Peanut Butter and Berry Oatmeal
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 🙂
Get a food processor, it’s so worth it! You can do so many great things with it besides peanut butter!!
Oh my! Pumpkins and cashews! This sounds incredible, Jen!
Thank you!! It would go great on one of your homemade breads!! I have them book marked for weekend baking!!
This would be so yummy on toast! Any idea how long it will keep for?
Good morning! I would imagine that it would keep for at least a couple of weeks. Mine has been in the frdge for 5 days now and its still good as the day I made it.
Oh my, this sounds wonderful! I’m imagining it on a piece of toast with a drizzle of honey! mmmm mmmm!
That sounds good! I think that is what I’ll have for breakfast tomorrow!!
You can possibly think I won’t make this even though you tell me not to! yum
lol, make and you’ll love it!!! It’s so good!!
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.
lol, your funny!!! This would be amazing on biscuits and cinnamon rolls, I bet even pizza!!
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 🙂
My door is always open to you! 🙂 Make the recipe, be warned it’s highly addicting!!
No way! I love pumpkin too, and it’s great to have so many new ideas! Thank you!
Thank you!! Pumpkin is so versatile, I love, love it, love it!!
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.
This is BRILLIANT!! I have to make this, and eat it on everything!
Thanks Anna! I am sooooooo loving pumpkin season this year!!!
This is so genius!! And I love that it’s lower in calories than regular nut butter. I need that!
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!
Thank you for the follow!!! I know TJ’s pumpkin butter is to die for!! Darn that TJ’s for having such good stuff!!!! Where abouts are you in N. California? I”m in the East Bay!
This sounds fantastic! I love pumpkin and cashews together!
OMG.I can,t belive you made me wear that silly pumpkin hat.And than posted it for the world to see
Oh Sampson, your just to cute not to share with the world!!
I love making my own nut butter, but am always making almond. I love the cashew switch…especially with pumpkin!
I love Almond Nut Butter! Every time I make it, I forget how much I love it!!
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.
Hi, Pumpkin Butter is pretty easy to make!! I made it last year and plan on making some tomorrow with a few change ups. Here is last years link to the recipe. Forgive my pictures. http://www.peanutbutterandpeppers.com/2011/10/14/pumpkin-butter-and-a-treat/
Can you please tell me how to store it? What is the shelf life?
Thank you!
You can put it in the fridge, it should be good for a week or two.