Creamy, earthy Pumpkin Seed Butter! It’s healthy and homemade with only pumpkin seeds and optional salt. Have your own seed butter in minutes! (Gluten-free, Nut-free)
Homemade pumpkin seed butter is a great healthy snack to have prepared. When homemade, pumpkin butter is simple to make, less expensive and not full of refined sugar and unknown flavors. It’s only two ingredients: raw pumpkin seeds and salt (which is optional!).
I love love love nut butters. Peanut butter, cashew butter, almond butter, I’m a huge fan of them all. I add nut butter to smoothies, I coat it in chocolate for nut butter cups, I eat it off the spoon (shh!). But I’ll admit, I hadn’t tried pumpkin seed butter until I moved to Los Angeles.
If you haven't had pumpkin seed butter before, it's earthy and creamy, and has a rather nutty taste, even though it's not a nut!
For more clean eating snacks, check out this extensive list of over 60 (!) clean eating snack ideas, all of them gluten and dairy free.
Video How To
Highlights of this Recipe
This recipe is:
- Refined sugar free
- Few ingredients
- High protein
Pepitas vs. Pumpkin Seeds
Pumpkin seeds are made of two parts: the shell (cream colored) and the pepita or kernel (green color). Both are edible!
Pepitas and pumpkin seeds are a great source of protein (12g per cup!) and have a good range of nutrients and antioxidants. Pepitas and raw pumpkin seeds are naturally gluten-free, nut-free, vegan and Whole30 friendly.
You can buy raw pumpkin seeds and remove the pepita yourself, but it is much easier to purchase hulled pumpkin seeds (pepitas) instead!
Ingredients & Substitutions
Making your own pumpkin seed butter only takes two ingredients!
- Raw Pumpkin Seeds
You’ll need a food processor for this pumpkin seed butter. I have a mini food processor, which actually made this pepita butter go by quicker!
If you don’t have a food processor, a blender can work as well. You will need to remove the lid and scrape the sides a lot more often.
There’s only two steps in this easy seed butter recipe: roast the pepitas (or shelled pumpkin seeds) and add to the food processor until smooth and creamy!
Spread the raw pumpkin seeds onto a baking sheet evenly.
Roast the pumpkin seeds at 350ºF for 10 minutes, until golden. This is done without any oil (no coconut oil or olive oil in this recipe!). This is also a completely optional step, but does add a nice flavor to the pumpkin butter.
After toasting the pumpkin seeds, let them cool for a few minutes before transferring to a food processor.
Process for 12-20 minutes, depending on your food processor.
During the process, you may have to remove the lid, push down the pumpkin butter towards the blades. Then place the lid back on the food processor and go again.
Below you will find how the raw pumpkin seed butter changes over time. You will notice it really changes in texture from dry and crumbly to releasing the pumpkin seed oil towards the end of the time of it being done.
Runny Vs. Thick
When pumpkin seed butter cools down a bit, it thickens a little bit more.
If you want a thick nut butter, like this one, you don’t need to add any additional oils.
If you prefer a looser, thinner seed butter, you can add an extra tablespoon of neutral oil like olive oil or avocado oil while in the food processor.
Tips for Homemade Nut Butter
Process Until Oil Forms
When the food processing begins, you’ll notice the pumpkin seeds remain clumpy and dry. As time goes on, the oils are released and the butter begins to form.
Start and Stop the Food Processor
The food processor may get really hot or start to smell like a busy kitchen appliance. That’s ok! Simply give it a break - I stepped aside for 30-seconds or so - and then start again.
Let the Roasted Pepitas Cool
Let the pepitas cool before removing from the pan and into the food processor.
What to do with Pumpkin Seed Butter
Sprinkle on top of toast or rice cakes. Add cinnamon, or a drizzle of honey and flakey salt for a decadent toast.
Use in smoothies.
As a substitute for nut butter in cashew butter cups.
With ice cream.
On top of apple slices.
In chia pudding or on oatmeal.
How to Store
Store homemade pumpkin seed butter in the fridge in an airtight container. It will last for up to one month. When ready to use, allow the homemade seed butter to stand at room temperature for a few minutes and then stir before using. After using, immediately return to the fridge.
You can also freeze nut and seed butters. Thaw it in the fridge overnight and then allow to thaw at room temperature before serving.
Frequently Asked Questions
You can use unshelled pumpkin seeds from a pumpkin but it will take a few steps before.
1) Rinse off the pumpkin seeds
2) Run a rolling pin over the seeds to crack the shells
3) Boil the seeds in water for 5 minutes
4) Let the seeds cool and shells should be removed
Homemade nut and seed butter does not contain preservatives to prevent bacterial growth, so refrigerating pumpkin seed butter will help it last longer.
This roasted pumpkin seed butter can use shelled pumpkin seeds or pepitas.
Pumpkin seed butter is really similar in taste to peanut butter, except it has an earthy taste and green-ish color!
Homemade Pumpkin Seed Butter
- 2 cups Raw Pepitas
- ¼ - ½ teaspoon salt optional, to taste
- Preheat oven to 350ºF.
Empty raw pepitas onto a baking tray.2 cups Raw Pepitas
- Add into the oven for 10 minutes.
- When time is done (pepitas will be golden brown), let them cool for a few minutes before transferring to a food processor.
- Process for 12-20 minutes, depending on your food processor. (My mini food processor took 12 minutes only, but a larger food processor may take up to 20 minutes)
- During the process, you may have to remove the lid, push down the pumpkin butter towards the blades. Then place the lid back on the food processor and repeat.
- If the food processor gets very hot or smells like motors, pause the food processor for a few minutes and then repeat.
- The pumpkin seed butter will change over time from dry and crumbly, to releasing the pumpkin seed oil. This will happen and you will notice the food processor goes smoother.
Once the seed butter gains oil and is thinner and spreadable, add the salt to taste (between ¼-½ teaspoon). Process again for 30-seconds, until fully combined.¼ - ½ teaspoon salt
- Transfer into airtight container.
- Homemade nut butter lasts up to one month in the fridge.