The best of both worlds combining cashew nuts with peanuts. Plus pumpkin spice for a seasonal nut butter – perfect on toast, in oatmeal, or even to make cookies with!
DIY PUMPKIN PIE SPICE BLEND: 3 Tablespoons Ground Cinnamon + 2 teaspoons Ground Ginger + 2 teaspoons Nutmeg + 1-1/2 teaspoon Ground Allspice + 1-1/2 teaspoon Ground Cloves. Store in jar with lid.
Using a 12-cup food processor bowl and 4 cups of nuts allowed me just enough to have the blades work properly, while still having to scrape down the sides of the bowl a few times. I wouldn’t recommend using less than 3.5-4 cups in a 12 cup bowl, or you may not achieve a creamy consistency in the end.
*I have read on ways to keep nut butters, and looked at different brands’ labels on how to store, and there is no right or wrong way. I personally keep mine in the pantry at room temperature, but they can also be stored in the fridge.
-prep time refers to oven time for toasting nuts and cook time refers to time in food processor.
Keywords: homemade peanut butter, pumpkin spice peanut butter, cashew peanut butter