Easy Homemade Pumpkin Seed Butter
Easy homemade pumpkin seed butter is a delicious alternative to peanut butter and other nut butters. Make at home in a blender (or food processor). It is naturally vegan, keto, paleo, & more!
Servings: 20 servings (1 tablespoon servings)
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.
Notes
Storage: Store the pumpkin seed butter in a sealed jar or other airtight container in the refrigerator for up to 6 months.
Optional Flavor Add-Ins: Fine sea salt / Liquid sweetener (e.g., maple syrup, or a liquid keto sweetener for keto diets) / Spices (a pinch or two of sweet spice, such as cinnamon, cardamom, or ginger) / Vanilla (extract, seeds, or paste)
Nutrition
Serving: 1tablespoon | Calories: 63kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1mg | Potassium: 92mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 1mg