Learn how to make your own thick and creamy pumpkin seed butter in no time and use as a nut free alternative to peanut butter, almond butter, etc. Roast the pumpkin seeds for an extra nutty flavor or blend up the raw seeds for a super simple yet equally satisfying result.
Want more pumpkin recipes? Try this homemade pumpkin butter for a recipe that uses the pumpkin flesh or roasted pepitas for an easy, healthy snack using the seeds!
⭐Recipe Highlights⭐
- Nutrient Packed: There are plenty of noteworthy health benefits of pumpkin seeds: they’re full of protein, fiber and healthy fats. They’re also rich in antioxidants and an excellent source of manganese.
- Nut-Free Butter: It’s a great alternative for people with nut allergies to use in place of peanut butter and other typically used nut butters.
- Delicious: Pumpkin seed butter is nutty, earthy and savory. Its flavor is distinct, but works well in both sweet and savory recipes. For an extra toasty, nutty taste make it with roasted pumpkin seeds!
Pumpkin Seed Butter Ingredients & Equipment
- Raw Pumpkin Seeds: Use shelled pumpkin seeds (pepitas) and not fresh seeds or seeds still in the shell.
- Baking Sheet (if roasting): Choose a large, rimmed baking sheet.
- Food Processor or High Speed Blender: Food processors are usually great for blending nuts and seeds into butters and pastes, but a powerful blender (like Vitamix or Blendtec) will work just as easily, if not better.
- Additional Ingredients (optional): Sea salt is almost always a great addition to enhance overall flavor. Vanilla extract and cinnamon are great for adding a slightly sweet flavor. If you want to speed up the blending process, add oil.
- Coconut oil is great for adding a subtle, coconut-y flavor, but you may prefer something more neutral like avocado oil. If you plan on using the pumpkin seed butter in savory recipes, olive oil is a great option. Pumpkin seed oil makes a lot of sense here, too!
What’s the shelf life like?
Homemade nut and seed butters like this will usually keep at least 1 month, stored in an airtight container in a cool dark cupboard or pantry or up to 2 months in the fridge.
You can likely keep it longer depending on how well it’s stored, but fresh is generally best. I do recommend using it within a month.
How much will this make?
3 cups of seeds will grind up to make about 1 1/2 cups pure pumpkin seed butter.
What are some pumpkin seed butter uses?
- Use on bread as a sandwich spread, toast, muffins, etc!
- Bake with it! Swap out your usual nut butter to make cookies, flourless brownies and so much more.
- Enjoy as a topping to waffles, french toast or pancakes instead of (or in addition to!) maple syrup.
- Add a tablespoon to smoothies or oatmeal for the protein boost.
- Pair with fresh fruit like apple slices for a simple, healthy snack.
More Homemade Butters
- Homemade Hazelnut Butter
- Homemade Cashew Butter
- Homemade Almond Butter
- Homemade Nutella (Chocolate Hazelnut Spread)
More Recipes with Pepitas
- Roasted Pepitas Recipe (Three Ways)
- Roasted Cilantro Pepita Dressing
- Leek And Sweet Potato Soup With Sweet & Spicy Roasted Pepitas
- Spiced Chickpea Kale Salad & Creamy Lemon Dressing
Enjoy!
Let me know if you try this Homemade Pumpkin Seed Butter recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Homemade Pumpkin Seed Butter
Roast the pumpkin seeds for an extra nutty flavor or blend up the raw seeds for a super simple yet equally satisfying result.
Ingredients
- 3 cups raw pumpkin seeds [pepitas] (450g)
- pinch of salt
Instructions
- Preheat oven to 350°F/180°C.
- Spread pumpkin seeds across a large, rimmed baking sheet in a single layer. Place in the middle of the oven and bake for 10-15 minutes until golden and fragrant then remove from oven and let cool on the tray about 5-10 minutes.
- Add the seeds to a high-speed blender or food processor. Add salt, if using.
- Cover and blend on high. As the seeds break down they will start to release their own natural oils which will help transform the whole seeds into a smooth texture. Stop the blender every 1-2 minutes to scrape down the sides of the bowl.
- Continue blending until you end up with a smooth seed butter. This can take anywhere from a few minutes to 15 minutes depending on the strength of your equipment. Add a little oil to help speed the blending up if you think it needs it - the added oil is mostly helpful if you want to blend unroasted seeds.
- Pour the butter into an airtight container and let cool to room temperature and enjoy!
Notes
- Make Raw Pumpkin Seed Butter: Leave the seeds unroasted - skip to step 4.
- Storage: Keep stored in a cool, dark place at room temperature (like a cupboard or pantry about 3-4 weeks) or in the fridge up to 2 months or until you begin to notice signs of spoilage (black or brown spots appearing in the jar or a sour smell).
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