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Pumpkin seed butter spread on a piece of toast on a pink plate.
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Homemade Pumpkin Seed Butter

Creamy, earthy Pumpkin Seed Butter! It’s healthy and homemade with only pumpkin seeds and optional salt. Have your own seed butter in minutes! (Makes 1 Cup)
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Snack
Cuisine: American
Keyword: peanut butter, pumpkin, pumpkin seed butter, seed butter
Servings: 8 Servings
Calories: 89kcal
Author: Elise Shivamber

Equipment

Ingredients

  • 2 cups Raw Pepitas
  • ¼ - ½ teaspoon salt optional, to taste

Instructions

  • 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.

Video

Notes

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.
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.

Nutrition

Serving: 2Tablespoons | Calories: 89kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 74mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg