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Nov 18

Pumpkin Pie Cookie Cashew Butter

Well folks, it is almost Thanksgiving!  How time flies!  This cashew butter has a tasty Thanksgiving flavor reminiscent of a classic pumpkin pie.

If you have a friend or family member who is vegan, vegetarian, Paleo or a whole-foodist they will surely appreciate this recipe at your Thanksgiving table this year.  Serve with fresh fruit for a beautiful, delicious and nutritious hors d’oeuvre option.


Pumpkin Pie Cookie Cashew Butter


  • 3 cups raw cashews

  • 1.25 cups raw dehydrated unsweetened shredded coconut

  • 1/8 cup raw coconut sugar

  • 1/8 cup raw coconut nectar

  • 3 Tbsp. pumpkin pie spice

  • 1/8 tsp. cloves

  • 1/4 tsp. cinnamon powder


  • Blend cashews, shredded coconut, coconut sugar and coconut nectar in food processor until smooth and creamy.  This takes about 7 minutes in most food processors.  You may need to scrape down the sides of the processor a few times.

  • Turn off food processor and add pumpkin pie spice, cloves and cinnamon.

  • Turn food processor on and blend until spices are incorporated, about 90 seconds.



Skip to comment form

  1. Jane F.

    Can I make this in a blender? Looks good.

    1. Jen

      Sorry, this cannot be made in a blender. Some may say so but I’ve never had luck making nut butter in my Vitamix.

  2. Patricia

    I’ve made this I love it on a toasted bagle. The nutty taste stands out.

    1. Jen

      Sounds like a tasty combo! Glad you enjoyed it! 🙂

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