This protein-packed pumpkin almond butter is the perfect spread for a hearty sandwich before or after a workout that demands serious fuel.

And let’s be real here, it almost feels like cheating, because of the creamy flavor. In fact, this recipe is: vegan, no bake, sugar-free, gluten-free, low carb, and low calorie.

Pumpkin and cinnamon is a sublime combination alone, but the addition of almonds and maple syrup really set it off!

I used cinnamon not only for the taste, but because it is loaded with powerful antioxidants and is well-known for its anti-inflammatory and blood sugar-lowering effects.

Chia seeds are used because they are nutrient-dense and have energy-boosting power. They are also protein-rich and loaded with fiber and omega-3 fats.

Makes: 4.5 cups
Serving Size: 2 tbsp*
Protein: 10 grams
Calories: 110

*I tend to use 4 tbsp on my sandwich because I can’t help myself. I also like a thicker sandwich, and it gives me over 20 grams of protein depending on the bread I use (quinoa bread has a lot of protein).


  • 2 cups raw almond butter
  • 2 cups pure pumpkin puree, canned
  • 2 tsp pumpkin pie spice
  • 2 tsp organic maple syrup
  • 1-2 tsp cinnamon (or to your liking)
  • 1/4 cup ground chia seeds


  1. In a large bowl, stir together all of the ingredients well. Add vanilla almond milk to adjust the consistency if it’s too thick.
  2. Taste, and add flaky sea salt if desired.
  3. Put the pumpkin almond butter into sealable jars, and refrigerate.


This creamy pumpkin almond butter tastes so good, you wouldn’t guess that it’s sugar-free and has half the calories of other nut butters. To put this in perspective, two tablespoons of natural peanut butter will have 160-220 calories.

I like to put this protein-packed pumpkin almond butter on carrots, celery, pancakes, waffles – you name it.