Learn how to make Pumpkin Spice Nutella from scratch in less than 30 minutes using only 6 staple ingredients. The best FALL Nutella spread for your toast, and everything else!
Some may say that it is a bit early to start all the pumpkin madness… well, I gotta disagree!
When you live in a place as hot as Texas, you start looking forward to the cool relief of fall and all the Fall goodies ahead.
Since Pumpkin spice is one of my fave fall flavors and Nutella spread one of my all year-round must-have foods, I combined them both together.
So How To Make Pumpkin Spice Nutella from scratch is the real deal for me… and i hope it will be for you, too, cause it’s hard not to love it. Yep, I ain’t kidding!
ABOUT NUTELLA SPREAD
Nutella (chocolate hazelnut spread) was first called ‘Pasta Gianduja’ , produced in 1946 in Italy by Pietro Ferrero. The same company also produces the Ferrero Rocher chocolates.
The creamy version of Nutella is made from sugar, modified palm oil, hazelnuts, cocoa powder, skimmed milk powder, whey powder, (soy) lecithin, and vanillin.
The process mixes cocoa powder with the hazelnuts, sugar, vanillin, and skim milk in a large tank until it becomes a paste-like spread.
Then, it add modified palm oil to the mixture helping retain the Nutella in a solid phase at room temp.
Whey powder, a food additive that comes from milk, is then added to the mix, acting as a binder and also stabilizing the fat emulsions.
Lecithin, a form of a fat found in animal and plant tissues, is added to the mix, helping emulsify the paste, making it spreadable.
Finally, vanillin is added enhancing the sweetness of the chocolate, and then most delish spread in the world is packaged!
Here comes the best part: 250,000 tons of Nutella are distributed each year and are sold in 75 countries.
HOMEMADE NUTELLA RECIPE
Since most of us don’t have easy access to whey powder, lecithin, and vanillin, we make this homemade Nutella recipe from ingredients that are available in most stores in the world.
To make homemade Nutella we can simply use roasted hazelnuts, melted milk chocolate, unsweetened cocoa powder, vegetable oil or coconut oil (much easier to find than palm oil), confectioners’ sugar, vanilla extract, and salt.
In order to make our pumpkin spice version, we changed a little bit the ingredients that are used to make the classic Nutella chocolate hazelnut spread at home.
Well, curious to find out how to make the best pumpkin spice Nutella ever?
Check it out!
HOW TO MAKE PUMPKIN SPICE NUTELLA
If you don’t happen to find roasted hazelnuts in the store, preheat the oven at to 350°F. Then, spread nuts in a single layer on a large baking sheet for about 10 minutes or until nuts have browned and skins have blistered.
Loosen the roasted nuts’ skin by wrapping them in a clean kitchen towel and rubbing well to remove as much of the loose skins as possible (or placing them in a brown bag, closing, and both shaking and rubbing them).
Let cool and don’t worry about some skins attached to the nuts!
Melt the white chocolate in the microwave according to instructions on the package…
…or in a saucepan over gently simmering water (double boiler), stirring until smooth. Stir in one tablespoon of oil and let cool down a little bit.
In a food processor, grind the nuts very well until they form a paste (about 4 minutes), scraping down the sides of the food processor.
Add the remaining oil, sugar, pumpkin spice, and pumpkin pie extract or vanilla. Continue processing until the mixture is very smooth.
Add the melted white chocolate and process well in order to get rid of any chunks of nut that remain. Place into a clean jar and let it cool at room temp in order to thicken.
Cover the jar and store at room temp for up to 2 weeks. Enjoy on toasts and on/in/on/with other foods. 😉
OTHER FALL SPREAD RECIPES
PIN & ENJOY!
How to Make Pumpkin Spice Nutella
- 1 cup roasted hazelnuts
- 12 ounces white chocolate chips
- 2 TBSP vegetable oil (mild)
- 3 TBSP confectioners' sugar
- 1 TBSP pumpkin spice or pumpkin pie spice
- 1/2 tsp pumpkin pie extract (or vanilla extract)
- If you don't happen to find roasted hazelnuts in the supermarket, preheat the oven to 350°F. Then, spread nuts in a single layer on a large baking sheet for about 10 minutes or until nuts have browned and skins have blistered.
- Loosen the roasted nuts' skin by wrapping them in a clean kitchen towel and rubbing well to remove as much loose skins as possible. Let cool and don't worry about some skins remaining attached to the nuts!
- Melt the white chocolate, preferably in the microwave according to the instructions on the package...or alternatively in a saucepan over gently simmering water (i.e. a double boiler), stirring until smooth. Then, stir in 1 TBSP of oil and let cool a little bit.
- In a food processor, grind the nuts very well until they form a paste (about 4 minutes), scraping down the sides of the food processor. Add the remaining oil, sugar, pumpkin spice, and pumpkin pie extract or vanilla. Continue processing until the mixture is smooth.
- Add the melted white chocolate and process well until getting rid of any chunks of nut that remain. Place into a clean jar and let it cool at room temperature in order to thicken.
- Cover the jar and store at room temperature for up to 2 weeks. Enjoy on toast and on/in whatever you like!
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