Homemade pumpkin seed butter is a delicious treat that is rich in healthy fats! This creamy spread is a great nut-free butter alternative.
Pumpkin seeds are one of my favorite snacks! They’re rich in vitamins and minerals are are very tasty. Pumpkin seed butter is made from pumpkin seeds and has a nutty flavor that tastes great on crackers or on toast. If you’re looking for a way to use up pumpkin seeds, making your own pumpkin seed butter or pumpkin seed milk is a great way to use them up.
How To Make Pumpkin Seed Butter
To make your own pumpkin seed butter at home you will need two cups of raw pumpkin seeds, sea salt and a few teaspoons of oil (I used avocado oil). Any natural oils will work, you can even use pumpkin seed oil if you like.
Roast the raw seeds on baking sheet for 15-20 minutes or until lightly toasted. Remove the roasted pumpkin seeds from the oven and let them cool.
Once cooled, place them in a food processor and processes until the seeds are pureed. Next, add in a tablespoon or two of your favorite oil, I like to use coconut oil, olive oil or avocado oil. Add sea salt and continue to mix until the mixture is smooth.
Store the creamy pumpkin seed butter in an airtight container in the refrigerator for up a month. Pumpkin seed butter taste delicious alone, served as a dip with apple slices or spread over toast! You can sweeten it by adding a few tablespoons of maple syrup or honey if you’re looking for a sweet spread.
You can store homemade pumpkin seed butter in an airtight container in the refrigerator for up to a month. Make sure to check for any signs of spoilage before consuming it.
Absolutely! While avocado oil works well in this recipe, you can use other natural oils like coconut oil, olive oil, or even pumpkin seed oil to suit your preferences. Each oil will impart a slightly different taste to the butter.
Yes, you can add sweeteners like maple syrup or honey to the pumpkin seed butter if you prefer a sweet spread. Start by adding a few tablespoons and adjust according to your desired level of sweetness.
Yes, you can often use pumpkin seed butter as a substitute for other nut butters in recipes, including peanut butter or almond butter. However, keep in mind that the flavor and consistency may vary slightly, so it’s best to experiment in small quantities first.
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Homemade Pumpkin Seed Butter Recipe
This delicious homemade pumpkin seed butter is made in less than 20 minutes and is a tasty nut-free spread!
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Method: Food Processor
- Cuisine: American
- 2 cups raw pumpkin seeds
- 1–2 teaspoons of oil, avocado or olive oil are great options
- 1/4 teaspoon sea salt
- Preheat your oven to 350°F (175°C). Spread the raw pumpkin seeds on a baking sheet and roast them for 15-20 minutes until they are lightly toasted. Once done, let the seeds cool to room temperature.
- Transfer the cooled pumpkin seeds into a food processor. Process the seeds until they turn into a smooth, pureed consistency.
- Add in a teaspoon or two of your preferred oil. This can be avocado oil, coconut oil, olive oil, or even pumpkin seed oil if you want to intensify the pumpkin flavor. The oil will enhance the creaminess of the butter.
- Sprinkle in a pinch of sea salt for taste and blend the mixture again until everything is well combined and smooth.
- Once your pumpkin seed butter has reached the desired creamy consistency, transfer it to an airtight container and store it in the refrigerator. It can stay fresh and delicious for up to a month.
- Serving Size: 1/4 cup
- Calories: 210
- Fat: 19g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 9g