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Smooth, creamy and easy homemade pumpkin seed butter (aka pepita butter) made with 1 ingredient! It is a delicious nut-free alternative to peanut butter and other nut butters. It is also naturally vegan, keto, paleo, & more.
Table of Contents
- An Easy & Affordable Peanut Butter Alternative
- Why You’ll Love DIY Pumpkin Seed Butter
- How to Make Easy Homemade Pumpkin Seed Butter (aka Pepita Butter)
- Step Three: Continue Processing Until Smooth
- Tip: Watch Out For Overheating
- Quantity of Roasted Pumpkin Seed Butter
- How to Store Roasted Pumpkin Seed Butter (Pepita Butter)
- Add Flavorings If You Like
- Serving Suggestions for Easy Homemade Pumpkin Seed Butter
- More Delicious & Easy Vegan Spreads to Try:
- Easy Homemade Pumpkin Seed Butter Recipe
An Easy & Affordable Peanut Butter Alternative
Back to school time is always a reminder of the need to create nut-free alternatives for packed lunches. Many districts have school-wide bans on peanuts and tree nuts, so it pays off to keep alternative options in the home pantry.
I’m starting with a delicious alternative to a school lunch favorite–peanut butter–that pays off immediately (by not breaking the bank!). It requires 1 ingredient and is 100% customizable (e.g., salt, sweetener, additional flavors) to suit you tastes and needs.
It’s roasted pumpkin seed butter (pepita butter). You will love it. As a bonus, you can still call your sandwiches PB & J (pumpkin seed butter & jelly)!
Why You’ll Love DIY Pumpkin Seed Butter
School lunches inspired this post, but pumpkin seed butter is for one and all to enjoy! Green pumpkin seeds (also known as pepitas), which make up 100% of this easy pumpkin seed butter recipe, are naturally:
- Vegan (egg-free, dairy-fre)
- Paleo
- High in protein
- High in fiber
- Rich in minerals & antioxidants (e.g., Manganese, Magnesium, Phosphorous, Copper & More)
- Low oxalate
- Rich in healthy fats (including omega-6 fats)
- Low FODMAP
- Frugal
- Great peanut butter alternative
The cost & convenience of making your own roasted pumpkin seed butter are worth singing some praises, too. It is rare to find pumpkin seed butter in stores. Once found, be prepared to spend a high sum for a 12 ounce jar! That is, so long as you do not faint in the aisle. Make your own, at your convenience, for about 1/4 of that price.
How to Make Easy Homemade Pumpkin Seed Butter (aka Pepita Butter)
Note that the complete directions are also in the recipe card below.
The good news is that making pepita butter is easy! Really, I mean it. It just requires a bit of patience towards the end. I’ll get to that in a bit.
Step 1: Roast the Pumpkin Seeds
Spread 2 cups (227 grams) of raw green pumpkin seeds (pepitas) on an ungreased, rimmed, large baking sheet. Slide the sheet into a preheated 350F oven and roast for 7 to 10 minutes.
You will know the pumpkin seeds are ready when they become fragrant (toasty!), begin to puff up (tiny blowfish), and (some, but not all) turn a light golden brown at the edges.
Cool the pumpkin seeds before processing them. Leave them on the sheet pan to cool, or speed things along by pouring onto a dinner plate.
Step Two: Process the Pumpkin Seeds
Use a high speed blender (like a Vitamix or a Blendtec) or a food processor; they work equally well. Depending on your machine, it will take about 5 to 8 minutes (I like to listen to a podcast or music as I go).
Place the cooled, roasted pumpkin seeds into the blender and process into a fine flour. Stop and scrape down the sides. Process more. The oils in the pepitas will begin to break down, transforming the flour into what looks like clumps of moist sand.
Step Three: Continue Processing Until Smooth
Continue to process, stop, and scrape. You will need to stop and scrape more often the more the mixture breaks down into butter. Continue to process until the mixture changes from a rough to a completely smooth, creamy butter. Add salt, if desired.
Tip: Watch Out For Overheating
Even the best food processor or high speed blender gets a powerful workout from making nut butter or seed butter. Check the sides of the container periodically. If it starts to feel warm, take a break to let the engine cool before proceeding.
Quantity of Roasted Pumpkin Seed Butter
8 ounces of green pumpkin seeds (pepitas) consistently yields 1.25 cups of homemade pumpkin seed butter I scrape every last teeny tiny bit out of the container with a silicone spatula.
How to Store Roasted Pumpkin Seed Butter (Pepita Butter)
Store the pumpkin seed butter in a sealed jar or other airtight container in the refrigerator for up to 6 months.
Add Flavorings If You Like
Keep the pepita butter perfectly plain, or tailor it with any number of flavors. Consider stirring or blending in any of the following:
- Fine sea salt
- Sweetener (e.g., maple syrup, date syrup, agave nectar, coconut sugar, or a liquid keto sweetener for keto diets)
- Spices (a pinch or two of sweet spice, such as ground cinnamon, cardamom, or ginger)
- Vanilla (extract, seeds, or paste)
Serving Suggestions for Easy Homemade Pumpkin Seed Butter
Pepita butter can be used just like peanut butter, or any nut or seed butter. It has a mild, toasty, nutty flavor that goes with everything. It can also be used as a replacement for almond butter or peanut butter in recipes.
Happy blending!
More Delicious & Easy Vegan Spreads to Try:
- Oil-free Tapenade
- DIY Almond Butter
- DIY Coconut Butter (2 ingredients, keto)
- 4-Ingredient Chickpea Flour Mayonnaise
- Easy Cashew Mayonnaise
- Vegan Cashew Boursin Cheese
- Creamy Broccoli Hummus
- Green Pea Guacamole (No Avocadoes)
Easy Homemade Pumpkin Seed Butter
Equipment
Ingredients
- 8 ounces raw green pumpkin seeds, (aka pepitas)
- Optional: fine sea salt
Instructions
- Preheat oven to 350F (180C). Spread the raw pumpkin seeds on an ungreased large baking sheet. Toast in the oven for 7 to 10 minutes until golden brown and fragrant. Cool.
- Place the cooled pumpkin seeds in a high speed blender (or food processor). Process until ground into a fine flour; stop and scrape the sides and bottom of the container.
- Continue processing until the flour resembles moist clumps of sand. Stop and scrape the container sides and bottom.
- Continue to process, stop, and scrape. You will need to stop and scrape more often the more the mixture breaks down into butter. Continue to process until the mixture changes from a rough to a completely smooth, creamy butter.
- If desired, add salt.
- Scrape the pumpkin seed butter into a jar or other container and store, covered, in the refrigerator.
This took some effort , mainly on the part of my Vitamix, but I now have a jar of green pepita spread in my fridge (which would have been more if those toasted seeds hasn’t tasted so darn good, right out of the oven). I couldn’t get it any thinner than a heavy sludge, maybe b/c my seeds were old, so I finally added just a little mild oil — that did the trick.
As always, it’s so much fun to try your ridiculously simple recipes and watch the magic happen. Thank you!!
Yay, I am glad you gave it a go, Barb! I have a jar of it in my own refrigerator, and it never fails to terrify my teeenage or one of his friends (or my husband) when they are searching in the refrigerator 🙂
Would this work for other seeds as well, or even peanuts?
Also could this be done with raw seeds?
Hi Joseph,
Yes, you can make this with the seeds or nuts of your choice!