Pumpkin Seed Butter
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.For me, there’s nothing better than making my pumpkin seed butter from scratch! It’s easy to make in a food processor, ready in just 35 minutes, and a two-ingredient spread my whole family loves. Dip crisp apple slices into it or slather it on toast for a healthy treat even the kids will enjoy!
When I first made my own hazelnut spread, I was blown away by how much better it tasted than store-bought, and my pumpkin seed butter is no different! It’s creamy and perfect for spreading on toast or adding on top of my healthiest breakfast cereals.
Pumpkin seeds are packed with heart-healthy natural oils, which make them blend effortlessly into a smooth, rich butter. It’s so good, even my kids can’t get enough of it!
👩🏽🍳 Why I Love This Recipe
I love this pumpkin seed butter because it’s such a versatile and affordable spread that I can use in so many ways! Buying nuts and seeds in bulk helps me save money, and this nut-free butter gives me that nutty taste I crave, without any allergens.
I love that pumpkin seeds are naturally full of oils, making it so easy to blend them into a smooth, creamy butter without needing anything fancy. It’s a lifesaver in my kitchen, naturally vegan, gluten-free, and kid-approved, so I never have to stress about substitutions or picky eaters. Whether I’m swirling it into oatmeal, topping my high protein granola, or adding it to a smoothie, it always fits perfectly into whatever meal or snack I’m making.
This isn’t some overly complicated spread; it’s a wholesome, delicious alternative to nut butters that’s ready in just a few steps. It’s not overly sweet or artificial, but rather packed with real, bold flavor and creamy texture. If you’ve been looking for a healthy, nut-free, and budget-friendly option to elevate your snacks, this pumpkin seed butter is it and trust me, it’s a game-changer!
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🥘 Ingredients
Did you know you don’t need any added oil to make a perfectly creamy pumpkin seed butter? The natural oils in the pumpkin seeds do all the work, with just two simple ingredients.
Pumpkin Seeds: I like using organic raw pumpkin seeds from my local store or Amazon. While fresh seeds work, removing the shells is super time-consuming, so I stick with pre-shelled ones.
Sea Salt: just a pinch of sea salt is all you need to enhance the nutty flavor. It’s not about making it salty, just bringing out the natural goodness.
🔪 How To Make
Have you ever made a recipe so simple yet so delicious that it instantly became a favorite? This two-ingredient pumpkin seed butter does just that.
Prep Pumpkin Seeds: I start by preheating my oven to 340°F (170°C) and spreading the pumpkin seeds out in a single layer on a baking sheet.
Roast Pumpkin Seeds: I roast the pumpkin seeds for 10 to 15 minutes until they’re lightly golden and toasty. This step really enhances their flavor and texture, but I always keep an eye on them to avoid burning!
Process Roasted Pepitas: Once the pumpkin seeds have cooled, I pour them into my food processor or high-speed blender, like my trusty Vitamix. I pulse a few times to break them down, then blend on high for about five minutes until smooth and creamy.
Scrape & Repeat: I pause to scrape down the sides of the bowl and continue blending, repeating this process as needed. It usually takes about 15 minutes to achieve a smooth, creamy pumpkin seed butter.
Season: I add a pinch of salt to the pumpkin seed paste and blend for another minute to mix it in evenly. It’s just enough to enhance the natural nutty flavor.
Store: I scoop the creamy pumpkin seed butter into a glass jar and seal it tightly for storing. It’s ready to enjoy whenever I need it!
💭 Expert Tips
My #1 Secret Tip for making the creamiest pumpkin seed butter is to use a high-quality blender or food processor. I learned this the hard way when I first tried making it with an older machine, it struggled to break down the seeds, and the texture ended up gritty instead of smooth. Now, with my trusty high-speed blender, the process is effortless, and the butter turns out silky and perfect every time!
Other Tips To Keep In Mind:
- Roast: I always roast the pumpkin seeds, it brings out such a rich, nutty flavor you don’t want to miss!
- Avoid Overusing Salt: If your seeds are already roasted and salted, I skip adding extra salt to keep the flavor balanced.
- Remove Shells: Fresh pumpkin seeds work too, but removing the white shells takes time, so I prefer pre-shelled seeds for convenience.
- Save Money: Buying seeds in bulk is my go-to, it’s so much cheaper and perfect for making big batches.
- Blend Thoroughly: If the butter isn’t smooth enough, I just keep blending until it’s creamy and perfect, it’s worth the extra time!
📖 Variations
My pumpkin seed butter recipe has just a few ingredients, but there are plenty of ways to customize it.
Add More Protein: Add in 1-2 tablespoons of ground chia seeds or flax seeds to amp up the protein of this delicious butter!
Baby-Friendly: I skip the salt and keep it unsweetened, it’s perfect for spreading on soft bread, mixing into purees, or using as a dip for steamed veggies!
Flavor Boosters
- Cinnamon: I love adding a touch of cinnamon for a warm, cozy flavor that complements the nutty pumpkin seeds perfectly.
- Maple Syrup or Coconut Sugar: If I want a little sweetness, I add a small amount of maple syrup or coconut sugar while blending. I start small since I can always add more later!
- Other Spices: Sometimes, I get creative with spices, like cloves or allspice for warm flavors, or even a pinch of cayenne for a spicy twist. It’s so fun to make it my own!
🍽 Serving Suggestions
There’s no end to the ways I love using my pumpkin seed spread! If I can do it with nut butter, I can definitely do it with this homemade seed butter too. Here are some of my favorite ways to enjoy it:
On Bread: My favorite way to eat it is on a hearty slice of whole grain toast with fresh fruit.
Smoothies: I add a dollop of this smooth spread before blending to pack a punch of nutrients into any healthy smoothie recipe.
Oatmeal: I stir this pumpkin butter into any of my healthy oatmeal recipes to add amazing flavor, healthy fats, and protein.
Spread: I spoon a generous amount of this onto muffins and quick breads or use it as a condiment on sandwiches instead of nut butter! It also tastes great drizzled onto my loaded apple nachos!
🫙 Storage Directions
In The Refrigerator: I always store this spread in an airtight container in the refrigerator, where it keeps fresh for up to three months. Be sure not to leave it at room temperature, and if it ever starts to smell rancid, it’s time to toss it out.
❓Recipe FAQs
Is pumpkin seed butter good for you?
Absolutely! As a nutritionist, I love using pumpkin seeds in my spreads and even in my kids’ snacks because they’re naturally packed with nutrients and wholesome goodness. They’re loaded with minerals, healthy fats, and protein, making this butter a tasty and nourishing addition to any meal.
Is pumpkin seed butter better than peanut butter?
While both are great choices, pumpkin seed butter has some advantages, it’s lower in carbs, higher in protein, lower in saturated fat, keto-friendly, and contains less sugar. At the end of the day, both can be part of a healthy, balanced diet!
Do I prefer buying organic seeds?
Yes, I always prefer to buy organic pumpkin seeds whenever possible! It gives me peace of mind knowing they’re free from pesticides and harmful chemicals.
🍴More Healthy Snacks!
- Avocado Toast With Egg And Tomato
- Pear Compote
- Banana Peanut Butter Sandwich
- Cream Cheese Toast
- Healthy No-Bake Peanut Butter Bliss Balls
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🎥 Watch How to Make It
Pumpkin Seed Butter
For me, there’s nothing better than making my pumpkin seed butter from scratch! It’s easy to make in a food processor, ready in just 35 minutes, and a two-ingredient spread my whole family loves. Dip crisp apple slices into it or slather it on toast for a healthy treat even the kids will enjoy!
Servings: 15 servings
Calories: 72kcal
Ingredients
- 3 cups pumpkin seeds
- 1 pinch salt
Instructions
- Preheat the oven at 340 degrees F / 170 C for 5 minutes.
- Place pumpkin seeds in an even layer on a baking tray.
- Place the baking tray in the oven and cook the pumpkin seeds for 10-15 minutes or until lightly golden.
- Remove and allow to cool for 15 minutes.
- When cooled add all toasted seeds to a high speed food processor.
- Pulse several times and then set the speed to high for 5 minutes.
- Scrape down and repeat for a total of 15 minutes, stopping every 5 minutes to scrape down, or until the seeds have turned into a smooth paste.
- Season with a pinch of salt and blend for a further minute to incorporate well.
- Remove and store in a glass jar.
Notes
- I highly recommend using a high-quality blender or food processor. I learned this the hard way when I first tried making it with an older machine, it struggled to break down the seeds, and the texture ended up gritty instead of smooth. Now, with my trusty high-speed blender, the process is effortless, and the butter turns out silky and perfect every time!
- If your seeds are already roasted and salted, I skip adding extra salt to keep the flavor balanced.
- Fresh pumpkin seeds work too, but removing the white shells takes time, so I prefer pre-shelled seeds for convenience.
- Buying seeds in bulk is my go-to, it’s so much cheaper and perfect for making big batches.
- If the butter isn’t smooth enough, I just keep blending until it’s creamy and perfect, it’s worth the extra time
- I always roast the pumpkin seeds, it brings out such a rich, nutty flavor you don’t want to miss!
Nutrition
Serving: 2tbsp | Calories: 72kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 3mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g
Such a delicious recipe, we love nut butters and never thought of making pumpkin seeds butter, can’t wait to try this.
Thanks Priya! You will love it!
Totally making this for the fall season. Never thought of using pumpkin seeds to make a nut butter spread. This is a perfect sub to “peanut” butter since my son has a peanut allergy.
Totally!! And it tastes great too!
I had no idea you could turn pumpkin seeds into butter. I tried your recipe and my whole family loved it. Will be making it again, thank you!
Yes!! And it’s so easy too! So glad you all loved it!
I love snacking on pumpkin seeds and never thought to turn them into a butter. This is fantastic! I can’t wait to try this.
Thanks Nikki! Enjoy!
Homemade seed & nut butters are so good. We added a little maple syrup and cinnamon to this one and it was *chef’s kiss* fantastic!
Yay! Thanks Justine – and love the additions you made too!
This is a great recipe! I love other nut butters and am wondering why I never thought of making pumpkin seed nut butter! I spread it on warm toast and it was the perfect mid-day snack!
Yay!! So happy to hear that Cyndy!
I love pumpkin seeds. This is so easy and delicious and so much healthier than peanut butter!
Yes!! And it’s allergen friendly too – another bonus!
What a genius idea! Can’t wait to make it! I have only been roasting my pumpkin seeds until now!
Thanks so much!! I know you will love this when you try it!
I’ve never had pumpkin seed butter but bet it’s so tasty! Can’t wait to try it!
It really is! It’s creamy, rich and nutty – you will love it!
Your Pumpkin Seed Butter recipe was so wonderful! I really enjoyed the flavor and how simple it was to make! Happy Holidays!
Aw thank you so much Heidy!! So glad you loved it!