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Fragrant, roasted pumpkin seeds are blended in a food processor until they form a smooth, nutty paste. This creamy pumpkin seed butter is sure to become one of your favorite spreads! Dip crisp apple slices into it or slather it on toast for a healthy recipe even the kids will love! With only two ingredients, it’s so simple to make too!
If you’ve ever made homemade almond butter before, then you know how much better it is than store-bought! I’ve found this to be true with any homemade butter and this pumpkin seed spread is no different! It’s a delicious, creamy spread that tastes good on anything. Pumpkin seeds contain heart-healthy and natural oils. These oils are what make it so easy to make pepitas into a smooth and creamy butter.
I like to buy my nuts and seeds in bulk. You can usually get them at a better price per pound this way. This is a great and affordable option if you love to make homemade nut or seed butters. If you have nut allergies then this nut-free butter is a great way to be able to enjoy a spread with a nutty taste. Add it to toast, drizzle with honey or sprinkle with cinnamon, and you will quickly forget all about peanut butter.
This delicious homemade pumpkin seed butter tastes amazing slathered on a freshly baked muffin, a piece of toast, or even on a cookie! You can throw it into your smoothie to make it more filling, or you can add it to your oatmeal for a hearty breakfast. Spread it onto a homemade granola bar (or use it to make them!) or simply lick it straight from the spoon. The opportunities are endless for this delicious pepita butter!
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👨🍳 Why This Recipe Works
- Tree nut allergy friendly, a great alternative to almond or peanut butter
- Heart-healthy nutrient-packed recipe
- Unique flavor
- Easy to make
- Naturally vegan and gluten free!
- Great for smoothies, oatmeal, toast, or even ice cream
- Only two ingredients!
- More affordable than store-bought
You only need two ingredients for this homemade pumpkin butter that can easily be found at most grocery stores! Some recipes may call for the addition of little oil but this isn’t necessary. The oils in the pumpkin seeds will result in a creamy spread.
Pumpkin seeds: You can find raw pumpkin seeds at your local health food store or on Amazon. Technically you can use fresh pumpkin seeds, but you have to remove the white shell which takes forever.
Sea Salt: Only a pinch of salt will do the trick. We don’t want this smooth butter to be too salty. We just want to bring out its nutty flavor with a small amount of salt.
If you don’t like pumpkin seeds, you can follow this method with other nuts and seeds too! Or if you love it but want to change things up, try some of these delicious variations!
Cinnamon: A bit of cinnamon adds dimension and warmth to any nut or seed butter.
Maple Syrup or Coconut Sugar: If you’d like to add some sweetness, you can add a small amount of maple syrup or coconut sugar when processing. Just remember, you can’t take it out but you can always add more. You can also add a teaspoon of vanilla extract for a sweet, vanilla flavor if you like.
Cashew Butter: Use cashews in place of pumpkin seeds. Follow the recipe as directed and process until smooth. You can add a couple teaspoons of coconut oil if desired to help the cashews blend into a creamy spread.
Sunflower Seed Butter: Follow the recipe as directed but only cook the raw seeds for eight minutes. Process until smooth and you’ll have homemade sunflower butter ready to go!
Add More Protein: Add in 1-2 tablespoons of ground chia seeds or flax seeds to amp up the protein of this delicious butter!
Prep pumpkin seeds: Preheat your oven to 340 degrees F / 170 C and spread your pumpkin seeds in a single layer on a baking sheet.
Roast pumpkin seeds: Cook the pumpkin seeds for 10 to 15 minutes or lightly golden. Toasting seeds improves their taste and texture. Just be careful not to burn them.
Process roasted pepitas: Let the pumpkin seeds cool and then pour them into a high-speed food processor or a high speed blender like a Vitamix. Pulse several times and then set the speed to high for five minutes.
Scrape & repeat: Scrape down the sides of the bowl and repeat the process for a total of fifteen minutes or until the mixture has turned into a smooth pumpkin seed paste.
Season: Add a pinch of salt to the paste and blend for another minute to incorporate.
Store: Scoop the spread into a glass jar for storing.
❓ Recipe FAQs
Yes, there are numerous health benefits of pumpkin seeds, that you’ll find in this homemade pumpkin seed butter recipe as well! One ounce of pumpkin seeds is an excellent source of manganese (with 42% of your daily value), magnesium, zinc, is full of healthy fats, and is a good source of iron (with 23% of your daily value). Magnesium is vital for healthy bones and controlling blood pressure, while iron is essential for growth and development.
Pumpkin seeds also contain antioxidants and disease-fighting polyphenols. Additionally, the protein and fiber in this healthy seed helps balance blood sugar levels as well. If you buy organic pumpkin seeds, you get the added benefit of having no exposure to pesticides or harmful chemicals. This tasty butter makes a fantastic addition to a healthy diet.
This pumpkin seed butter recipe tastes a lot like pumpkin seeds, of course. It has an earthy, nutty flavor with a smooth texture, perfect for spreading on toast or eating with sweet fruit.
Since it only contains one ingredient – pumpkin seeds, this spread has a shelf life of up to three months in an airtight container in the refrigerator. Don’t store it at room temperature, and if it begins to smell rancid, it is no longer good and should be thrown out.
My favorite way to eat it is on a hearty slice of whole grain toast with fresh fruit. But it is also the perfect addition to smoothies, drizzled on oatmeal, as a binding ingredient in homemade granola bars, or spread on muffins and quick-breads. If you do it with nut butter, you can do it with homemade seed butter too!
💭 Expert Tips
- Roasting the seeds intensifies their flavor, don’t skip this step!
- Add it to smoothies or oatmeal for added nutrients.
- If you buy roasted and salted pumpkin seeds, then omit the salt from this recipe.
- Don’t use fresh pumpkin seeds, unless you remove the white shells first.
- Buy your seeds in bulk for a better price per ounce.
- If you’re spread isn’t smooth, then keep on processing until they are.
- The texture of the seeds requires a high-speed food processor or blender to get a smooth spread, a lower quality food processor won’t be able to pulverize the seeds and may get damaged if you try!
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Pumpkin Seed Butter
- 3 cups pumpkin seeds
- 1 pinch salt
- 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.
- The seeds will start to have a slightly nutty smell as they toast.
- As you blend the seeds in the food processor they will start to release the natural oils and the seeds will blend into a smooth paste.
- Toasting the seeds before blending gives the butter a lovely nutty flavor, definitely don’t skip this step!
- Pumpkin butter is delicious served on toasted rye bread, sliced apple and or even with a sprinkle of ground cinnamon.