Learn how to make Pumpkin Spice Nutella from scratch in less than 30 minutes using only 6 staple ingredients. The best 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 autumn goodies ahead.
Since Pumpkin spice is one of my favorite fall flavors and Nutella one of my all year-round must-have foods, I decided to combine them both together.
So How To Make Pumpkin Spice Nutella from scratch is the real deal for me… and hopefully it will be for you, too, cause it’s hard not to love it. Yep, I ain’t kidding!
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 involves mixing cocoa powder with the hazelnuts, sugar, vanillin, and skim milk in a large tank until it becomes a paste-like spread. Then, modified palm oil is added to the mixture helping retain the Nutella in a solid phase at room temperature.
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 fatty substance 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 delicious 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.
Since most of us don’t have easy access to whey powder, lecithin, and vanillin, we make the homemade version of Nutella from ingredients that are available in most supermarkets 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 customize our pumpkin spice version, we modified 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 from Scratch
If you don’t happen to find roasted hazelnuts in the supermarket, 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 remaining attached to the nuts!
Melt the white chocolate, preferably in the microwave according to instructions on the package…or alternatively 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 temperature in order to thicken.
Cover the jar and store at room temperature for up to 2 weeks. Enjoy on toasts and on/in everything else! 😉
PIN & ENJOY!
How to Make Pumpkin Spice Nutella
Learn how to make Pumpkin Spice Nutella from scratch in less than 30 minutes using only 6 staple ingredients. The spread for your toast and everything else!
Ingredients
- 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)
Instructions
-
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!
Recipe Notes
Denise, this is going to be our favourite treat this autumn, trust me ! Thank you so much !
Homemade is always better! Fall is in the air and the light is changing too. Pumpkin Spice Nutella is a fab way to start the new season.
Who doesn’t like Nutella? Such good stuff. And wow, you’ve really upped its flavor with pumpkin spices! Terrific idea — thanks.
So Spicy! One of the best of my chocolate treats available in the world today…