I honestly can’t tell you how excited I am about this recipe.
Mainly because it’s so easy, and also because it’s the season for PUMPKIN SPICE EVERYTHING!
Have you seen those jars of pumpkin spice peanut butter on shelves yet? My goodness, they look good. They even make Pumpkin Spice Pop-tarts, cereal, ice cream, yogurt, and heavens me, they even have a pumpkin spice instant oatmeal. While I love pumpkin spice as much as the next fall fanatic (and am proud about it), I don’t like the extra sugar, preservatives and oils in those products … or the price tag!
So I stared at the endless jars of pumpkin in my pantry, and an unopened jar of NuttZo Power Fuel Organic nut butter that I wasn’t sure what to do with.
And it was then I realized that the power of pumpkin spice was in my cabinet all along!
(Note: I don’t eat nut butter out of the jar; it’s a major trigger food for me, but I do love to bake with it from time to time, or sometimes will use it for recipes like this one.)
Friends, this isn’t only an easy DIY Pumpkin Spice Nut Butter, but it’s also totally customizable, hence the DIY part of the recipe title.
While I used an organic peanut-free nut butter mix of nuts and seeds (love Nuttzo!), you can use whatever you have on hand.
If you love and tolerate peanut butter, just make the classic pumpkin spice peanut butter. You could even use peanut butter powder to lower the fat in place of the nut butter I used.
Love cashews? Those would work too! If you want to make your own nut butter with whole nuts that you grind yourself, feel free to do that as well. The only nut butter this recipe wouldn’t work with is coconut butter since it’s hard as a rock at room temperature.
But Nuttzo spreads nice and smooth and stirred perfectly into the organic pumpkin …
Speaking of the pumpkin, don’t use pumpkin pie mix, just plain unsweetened canned pumpkin. I like the Farmer’s Market brand since it’s organic and in a BPA-free can. It’s also super silky and creamy which I also adore!
The nut butter is so rich that you don’t need a lot of it and the pumpkin does most of the magic in this recipe.
I also added a touch of raw vanilla bean powder, real pumpkin pie spice, and that’s it. There are no sweeteners of any kind in this butter and it can be mixed up in just 2 minutes.
The result is a silky, rich, and smooth nut butter that you can spread on sprouted grain bread (cinnamon raisin would be great!), use in smoothies or overnight oats, or any other way you like.
- 1 full cup of organic unsweetened pumpkin (I use Farmer's Market BPA-free canned)
- 1-2 tablespoons of your choice nut butter (I used Nuttzo Organic Smooth)
- 1/2 tsp. raw vanilla bean powder (or 1 tsp. alcohol-free vanilla extract)
- 2 tsp. organic pumpkin pie spice
- To make this you'll need a small mason jar.
- Just add the pumpkin to the jar first, then the nut butter and give it all a good stir.
- Next add in the pumpkin spice spice and vanilla.
- Stir a couple of minutes and whip up smooth and thick (be sure to get the bottom of the jar pretty good).
- Store in the fridge for up to 1-2 weeks (if it lasts that long!).
Have you ever made your own nut butter blends at home?