It’s fall. Officially. There are leaves all over my yard, I’ve worn a cardigan at least 3 days this week, and every-other photo on instagram and tweet on twitter mention pumpkin spiced lattes. Truth: I binge drank pumpkin spiced lattes for 4 days… pure heaven! Seriously though, have you seen the calorie count and amounts of sugar in those things? I order mine grande with Soy Milk… a whopping 300 calories and 48 grams of sugar. Well, thanks for completely CRUSHING my diet Starbucks. After 4 days of being so strung out on sugar and caffeine that I couldn’t sleep, I decided to call it quits. But I REFUSE to let go of my pumpkin addiction. It’s the best damn part of fall (well, second best–fashion is pretty great during the fall). To feed my addiction I made this little fruit spread. It was an experiment gone way right. It’s amazing, and tastes just like pie, minus all the carbs, sugar, gluten and other crap. This is also safe for all my paleo friends:)
Keep in mind that I made this for one. Just add to the ingredients if you plan on sharing. I’m a pig and refuse to share with anybody;)
PUMPKIN ALMOND FRUIT SPREAD
1 Tablespoon of organic almond butter
1 Tablespoon of organic pumpkin straight from the can
1/4 Teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
Simply mix the ingredients in a small bowl. I use creamy almond butter, chunky makes the mixture an odd texture. This spread is GREAT on apples, another yummy fall staple. I would also imagine it would taste great on graham crackers.