Homemade Pumpkin Seed Flour (Pepita Flour)

close up of a bowl of homemade pumpkin seed flour

5 from 9 votes

Homemade Pumpkin Seed Flour (Pepita Flour)

Pumpkin seed flour (also known as pepita flour) is a nutrient-dense, gluten-free, grain-free flour that can be used in all kinds of recipes. Use it as a nut-free, less expensive alternative to almond flour and other nut flours.

Prep Time5

Total Time5

Course: Essential Basics

Cuisine: American

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Servings: and 1/4 cups flour

Author: Camilla

Ingredients

140 grams green pumpkin seeds (pepitas) (about 1 full cup)

Instructions

Place the green pumpkin seeds in a high speed blender (a high speed bullet blender is ideal). If using a coffee grinder, only grind 1/3 cup or 1/2 cup at a time.
Process for 30 seconds. Scrape down sides repeat, until the seeds resemble a mostly fine flour with some larger pieces throughout (avoid over-processing--the flour will turn into seed butter).
Transfer the flour to a mesh sieve set over a bowl. Sift the flour to remove any of the large pieces (stir it around to force it through the sieve). Reprocess the large pieces to a fine flour and sift again.

Notes

Storage: Store the pumpkin seed flour in an airtight container in the refrigerator or freezer for up to 6 months.
Coffee Grinder Tips: If you use your coffee grinder for coffee, too, be sure to wipe it out to remove any traces of coffee and coffee oil. You can pulse a bit of bread in the grinder to remove any final traces (discard the bread afterwards). For more even grinding, I recommend shaking the grinder as you grind the seeds.

Nutrition