Pumpkin Seed Butter

Pumpkin seed butter is so rich and creamy! Made with roasted raw pumpkin seeds and given a little sweetness from maple syrup this makes the perfect dip or spread. It’s so easy to make and tastes so good that you’ll never go back to store bought pumpkin seed butters again.

Why you will love this recipe:

• This homemade pumpkin seed butter is so rich and creamy and has the best flavour.
• Sunbutter 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!
• Raw sunflower seed butter is a healthy alternative to store bought nut butters.
• This sunflower butter is healthy, dairy free, plant based, vegan and gluten free.
• While it takes some time to make it’s almost all hands off as your food processor does the work.
• If you use sprouted sunflower seeds you can make this into sprouted sunflower seed butter!
• Pepita butter is a healthy alternative to peanut butter that is safe for those with peanut allergies to eat. 
• If you love nut butters you will also love macadamia nut butter!

Taste and texture:

This nut butter is smooth and creamy and has a rich, nutty flavour with hints of sweetness.

Key ingredients and substitutions:

• Raw pumpkin seeds –raw pumpkin seeds form the base of this delicious, creamy pumpkin seed spread. I recommend using raw sunflower seeds and not roasted sunflower seeds. 
• Maple syrup – maple syrup helps add a little natural sweetness to this homemade nut butter. However you can easily make this sugar free by omitting the maple syrup. 
• A neutral oil such as avocado oil – this is used to help blend the seeds and make the seed butter even more smooth and creamy.

Recipe variations:

• Feel free to omit the vanilla extract.
• If you want to make this nut butter sugar free, omit the maple syrup and replace it with more oil.
• To make it sweeter add a little extra maple syrup.
• Make it into organic pumpkin seed butter by using organic pumpkin seeds, and organic vanilla extract and oil.

How to make this recipe:

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

Next, line a baking sheet with parchment paper and spread the pumpkin seeds out evenly. Bake the seeds for 13-15 minutes, until evenly browned. Remove from the oven and let the pumpkin seeds cool completely.

Step three:

Then transfer the roasted seeds to your food processor and add the oil, salt and optional vanilla extract. Blend for about 20 minutes, stirring intermittently, until it becomes smooth.

Step four:

Lastly, add the maple syrup and blend for a few more seconds until it’s mixed in. Then enjoy!

Chef’s tips:

• 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.

Pumpkin seed butter uses:

• As a dip or spread for raw fruit like apples
• For spreading on toast, pancakes, crepes, waffles
• For making sandwiches
• To add to smoothies
• You can eat it right off the spoon
• Use it to make pumpkin seed butter cookies

How to store:

Store this nut butter in a jar or other airtight container at room temperature for up to 2 months.

Frequently asked questions:

Other recipes you will love:

• Macadamia nut butter
• Walnut pesto
• Vegan mascarpone
• Walnut dressing
• Coconut whipped cream
• Carrot chili dip

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