Pumpkin seed butter is so rich and creamy! Made with roasted pumpkin seeds and given a little sweetness from maple syrup this makes the perfect dip or spread. It’s so easy to make in your food processor that you’ll never go back to store bought pumpkin seed butters again.
Pumpkin Seed Butter Recipe
Why this is the best pumpkin seed butter:
- This butter is so rich and creamy and has the best flavour
- It can be used in so many ways: to top toast, to make a nut butter sandwich, to add to smoothies, as a spread or dip for apples and other fruit and more!
- It’s a healthy alternative to store bought nut butters and can easily be made vegan
- While it takes some time to make it’s almost all hands off as your food processor does the work
Key ingredients and equipment for making this homemade pumpkin seed butter:
- A food processor – this is the one I use and love
- Raw pumpkin seeds – I recommend using raw rather than pre-roasted pumpkin seeds
- Maple syrup – for just a little sweetness
- A neutral oil such as avocado oil – to help the pumpkin seeds blend well and create that rich and creamy texture
Tips and variations for this recipe:
- Don’t give up! It will seem like you are blending forever and not getting anywhere, but trust me, just keep going!
- If the butter gets too crumbly, let it sit for 30 minutes and then try again. This allows the natural oils to return and settle to make the nut butter easier to blend
- If your food processor is getting really warm, stop the process and give it a rest for a few minutes before blending again
- I roasted my own seeds for this recipe but you could also use pre-roasted seeds if you wish – just keep in mind that pre-roasted seeds are often seasoned with extra salt and roasted in crop oils making them a less healthy option
- Instead of maple syrup you can use honey (just be sure to use maple syrup if you are vegan)
- If you are avoiding sugar, substitute the 2 tbsp of maple syrup with an extra 2 tbsp of oil
- Feel free to add a little ground cinnamon to give it a different taste
- Store this butter in an air tight container for up to 2 months
Pumpkin seed butter uses:
- As a dip or spread for raw fruit like apples
- For spreading on toast or sandwiches
- To add to smoothies
- You can eat it right off the spoon
Frequently asked questions:
I don’t recommend it. I have tried using my blender and unfortunately it didn’t work as well.
I don’t recommend it. Fresh pumpkin seeds still have the hull, which is very fibrous and will make it much more difficult for the seeds to break down into butter.
Other homemade dips and spreads you will love:
SINCE YOU MADE IT THIS FAR WE ARE BASICALLY BEST FRIENDS SO BE SURE TO FOLLOW ME ON INSTAGRAM, PINTEREST AND FACEBOOK WHERE I SHARE EVEN MORE RECIPES AND HEALTHY LIVING TIPS! AND DON’T FORGET TO LEAVE THIS RECIPE A STAR REVIEW BEFORE YOU GO!
Pumpkin Seed Butter
Pumpkin seed butter is such a rich and creamy spread that is so easy to make. Perfect for snacking or anytime.
Ingredients
- 2 1/2 cups pumpkin seeds
- 1/2 tsp sea salt
- 2 tbsp maple syrup
- 2 tbsp neutral oil (such as avocado oil)
- 1/2 tsp vanilla extract (optional)
Instructions
-
Preheat your oven to 350F
-
Line a baking sheet with parchment paper and spread the pumpkin seeds evenly. Bake the seeds for 13-15 minutes, until evenly browned. Remove from the oven and let the pumpkin seeds cool completely.
-
Place the seeds in your food processor and add the oil, salt and vanilla extract. Blend for about 20 minutes, stirring intermittently, until it becomes smooth.
-
Add the maple syrup and blend for a few more seconds until it's mixed in
Recipe Notes
- Store this butter in an air tight container for up to 2 months
- Feel free to omit the vanilla extract
- If you want to make this butter sugar free, omit the maple syrup and add an extra 2 tbsp of oil
Pin this recipe for later:
Leave a Reply