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–+ servings
Healthy homemade pumpkin seed butter spread on toast with fresh apple slices on top.
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5 from 11 votes

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!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Condiment
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 15 servings
Calories: 72kcal
Author: Anjali Shah

Equipment

Ingredients

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.

Video

https://youtu.be/7_9mafHxlYI

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