Pumpkin Seed Butter

4.67 from 3 votes

Whether you are a pro at making your own seed/nut butter or want to explore a new kitchen skill, here's everything you need to know on how to make your own pumpkin seed butter, health benefits, storage tips, how to use it and how to flavor it!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, seed butter

Cuisine: American

Keyword: freezer-friendly, gluten-free, healthy, nut-free, Vegan

Servings:

Calories: 89kcal

Author: Jessica Laroche

Equipment

Food processor

Ingredients

2 cups raw, unsalted and shelled pumpkin seeds

Instructions

Turn on the oven to 350°. Spread the seeds on an even layer on a baking sheet. Roast in the oven for about 15 minutes or until the seeds start to brown. Let them cool down on the baking sheet completely.
Transfer the seeds to a food processor and process the seeds until a butter forms. You will have to take a few breaks to scrape the walls and make sure the butter and machine does not overheat. It will take several minutes (10-15) to reach a creamy butter, it will depend on the strength of your food processor.
Transfer to a air-tight container and store at room temperature for up to 2 weeks or in the fridge for up to 2 months. Can also be frozen for up to 3 months.

Video

Notes

You can flavor your pumpkin seed butter by adding salt, cinnamon, pumpkin spice mix and maple syrup. Add them to the food processor after the seeds have turned to butter, then process to combine.
Pumpkin seed butter is delicious simply spread over toast, but you can also use it in baking, top your oatmeal and add to smoothies.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition