Description
A creamy, nut-free alternative to traditional nut butters, this pumpkin seed butter is easy to make, packed with nutrients, and endlessly versatile.
Ingredients
Scale
- 2 cups raw pumpkin seeds (pepitas)
- Pinch of sea salt
- 1 teaspoon neutral oil (optional, such as coconut oil or avocado oil)
- Honey, maple syrup, or stevia (optional, for sweetness)
- Cinnamon or pumpkin spice (optional, for flavor)
Instructions
- Preheat your oven to 350°F (175°C). Spread the raw pumpkin seeds evenly on a baking sheet. Roast for 8-10 minutes, stirring occasionally, until they’re slightly golden and fragrant. Let them cool for a few minutes.
- Pour the roasted (or raw, if you prefer) pumpkin seeds into your food processor or high-speed blender.
- Pulse the seeds a few times to break them up. Then, blend continuously, scraping down the sides with a spatula as needed. This step takes about 5-10 minutes, depending on your equipment.
- If the butter seems too thick, add a teaspoon of neutral oil (like coconut or avocado oil) and blend again until it’s smooth and creamy.
- Add a pinch of sea salt and blend to incorporate. If you’d like a sweeter or spiced version, add honey, maple syrup, cinnamon, or pumpkin spice now.
- Transfer the butter into an airtight container or jar. Store in the refrigerator for up to 2 weeks.
Notes
[‘Roasting the pumpkin seeds enhances their flavor, but you can skip this step for a milder taste.’, ‘Be patient during the blending process; it may take time to achieve a smooth texture.’, ‘Adjust the flavor with salt, sweeteners, or spices to suit your preferences.’, ‘Store the butter in an airtight container to keep it fresh for up to 2 weeks.’]
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Spread
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sodium: 10
- Fat: 8
- Saturated Fat: 1.5
- Carbohydrates: 2
- Fiber: 1
- Protein: 4
Keywords: Pumpkin seed butter, nut-free spread, healthy snack, homemade butter, easy recipe, vegan, gluten-free, keto-friendly