Pumpkin Pie Almond Butter

Pumpkin Pie Almond ButterPumpkin. Pie. Almond. Butter. Why have I never made this before?  For years, I’ve tried to eat something else other than oatmeal for breakfast. Variety is a word you read about all the time in nutrition literature, so I’ve tried to mix it up in the morning. Over the summer Josh and I began training for the Philadelphia marathon, and I was curious about the diet of vegan athletes. After reading Brendan Brazier’s Thrive, we set out to make his Ginger, Banana & Pear cereal, as a way to escape the oatmeal routine and…run faster? Pumpkin Pie Almond Butter Almonds Being RoastedWe bought all of the ingredients and I went to bed thinking, “Tomorrow!” But tomorrow came and Josh made the Thrive cereal and I made oatmeal. His cereal was awesome (I’ll post it here at some point); raw, protein packed, filling and flavorful. But I just wanted oatmeal more.Pumpkin Pie Almond Butter Almonds Being RoastedPumpkin Pie Almond Butter in the Food ProcessorSo this week I had had enough of my habit shit. I ran out of oatmeal and almond milk (essential for the weird way I prepare it) and I didn’t buy more. Instead, I made something I knew I could love (maybe) as much and hoped I wouldn’t wake up regretting it. Almond butter on toast is like crack to me, though I’ll usually have it as a snack after a run rather than for breakfast. And anything made with pumpkin this time of year makes everyone and their mother excited. So pumpkin pie almond butter on toast was my big debut in varietal breakfasts. And it was pretty damn good.Pumpkin Pie Almond Butter in the Food ProcessorDisclaimer: The next morning I had oatmeal but I put some pumpkin pie almond butter on top – balance and compromise. Do you have a breakfast habit you can’t break?Pumpkin Pie Almond Butter

Pumpkin Pie Almond Butter
A simple, delicious almond butter for the Fall season.
Serves: 8
  • 1 cup raw almonds
  • 1 teaspoon molasses*
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil
  • ⅓ cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoon maples syrup
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 3 tablespoons non-dairy milk (I used almond)
  1. Preheat oven to 350 degrees.
  2. Mix almonds, molasses, 1 tablespoon of maple syrup and coconut oil in a bowl. Spread evenly on a baking sheet and roast in the oven for 10 - 12 minutes.
  3. Remove almonds from pan and let cool.
  4. Add cooled almonds, maple syrup, pumpkin pie spice, and salt to the food processor. Gently warm the almond milk in a saucepan (or microwave) and add to other ingredients. Process for 15-30 minutes,** stopping frequently to scrape down the sides with a spatula.
  5. Jar and refrigerate.
*This recipe can be made without molasses, I just like the depth of flavor it adds.

**The process time is largely dependent on the power of your food processor. Mine is my mom's from 1970-ish, so it took a while. You need patience for this - it won't get creamy looking until you're just about to give up.


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