1 1/2 cups almond butter, smooth or chunky
1 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
4 to 5 cups powdered sugar
Whole roasted almonds
2 to 3 cups white candy chips, or 3 to 4 squares white bark coating
Red and yellow food coloring

Combine almond butter, butter and extracts in bowl and blend well. Add powdered sugar, 1 cup at a time, and mix thoroughly, until dough becomes firm and not sticky, but not too dry. Shape into about 1 1/2-inch balls. Push a roasted almond into top of each ball vertically, with the fat side down, to form the stem of the pumpkin. This will push your sphere into a more oval pumpkin shape. When you’ve formed the last one, cover all and place in freezer until firm, at least 30 minutes.

When you are ready to dip pumpkins, melt candy chips or bark coating according to package instructions. Add food coloring (using color guide on box for orange—or about a 2-to-1 ratio of yellow to red) and stir well. Adjust coloring to get a shade of orange you like. Working swiftly, dip pumpkins into coating and place on waxed paper surface to harden. Allow candy to come to room temperature before serving. Makes about 2 dozen.

Servings: 36. Serving size: 1 pumpkin. Per serving: 239 calories, 2.5 g protein, 14.2 g fat, 25.1 g carbohydrates, 0.4 g dietary fiber, 14 mg sodium, 13 mg cholesterol