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Pumpkin Cashew Butter

Cashew Pumpkin Butter

Pumpkin Cashew butter is the regular Cashew butter made more delicious with pumpkin puree and spices. This is creamy, thick and naturally sweetened too.
Course condiments
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 servings
Author Subhasmita


  • 1.5 cups whole cashew nut
  • 1 cup Pumpkin puree
  • 1 tsp Pumpkin pie spice
  • 1 tsp extra virgin olive oil
  • 2 tbsp honey (optional)
  • a fat pinch of salt


  • Roast the cashew nuts on low flame till evenly roasted. The nuts should look light golden brown in color.
  • In a pan add pumpkin puree and pumpkin spice. On low flame cook the puree until almost all the water evaporates and it looks like pulp. ( Make sure you stir continuously to prevent burning).
  • Let the pumpkin mixture cool down. It doesn't have to be at room temperature. A little warm should be fine
  • In a powerful blender add roasted cashew nuts. Grind with intervals till the cashew is completely powdered and starts to release oil. The mixture would start coming together.
  • Add Pumpkin mixture, salt, oil, and honey(if using).
  • Blend till the mixture is smooth and shiny.
  • Once the butter is at room temperature, store in a clean jar. Keep in the refrigerator up to two weeks.