Pumpkin Seed Butter
Delicious homemade pumpkin seed butter is sure to become one of your favorite spreads! Fragrant, roasted pumpkin seeds are blended in a food processor until they form a smooth, nutty paste. 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!
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Condiment
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 15 servings
Calories: 72kcal
- 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.
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