Homemade Roasted Pumpkin Seed Butter

Why you will love this recipe:

• This delicious homemade pumpkin seed butter is so rich and creamy and has the best flavour.
• It's really easy to make and while it takes some time to make it's almost all hands off as your food processor does the work.
• Pumpkin seed butter 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' cheaper to make your own nut butters rather than buying them at the store so this recipe a great way to save money on groceries.
• This healthy seed butter is dairy free, refined sugar free, plant based, vegan and gluten free. It's also great for those with nut allergies since it is nut free and peanut free.  

Ingredients and substitutions:

• Raw pumpkin seeds - raw, fresh pumpkin seeds form the base of this delicious, creamy pumpkin seed spread. I recommend using raw pumpkin seeds and not roasted pumpkin seeds.
• Maple syrup - this helps add a touch of sweetness to this homemade nut butter while keeping it refined sugar free. However you can easily make this sugar free by omitting the maple syrup. 
• A neutral oil such as avocado oil - a little oil is used to help blend the seeds and make this nut-free butter even more smooth and creamy. Instead of avocado oil you can use olive oil or unrefined coconut oil too.
• Sea salt - to give this butter a little bit of salty flavour.
• Vanilla extract - this is optional but it helps enhance the flavours of the nut butter.

Top 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.
• I do not recommend trying to use a high speed blender to make this butter. I have tried it and it doesn't work as well as a food processor does.

Recipe variations and add ins:

• 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 or a pinch of coconut sugar. 
• If you prefer a raw pumpkin seed butter you can skip the roasting step and just blend the raw pumpkin seeds. 
• If you prefer a saltier flavour add a pinch of salt before blending the nuts.
• If you want a large batch or want to make this for gifts you can easily double or triple the recipe.

How to use:

Pumpkin seed butter can be used in so many different ways! Some of my favourite ways include:

• As a dip or spread for raw fruit like apple slices, strawberries, banana slices, grapes etc.
• As a creamy spread for toast, pancakes with oat milk, crepes, and waffles with almond flour
• For making sandwiches
• To add to smoothies or oatmeal
• You can eat it right off the spoon
• Use it to make pumpkin seed butter cookies
• This spread makes a great homemade gift. 

How to store:

Store this nut butter in a jar or other airtight container at room temperature for up to 2 months. If you want it to last even longer you can store it in the fridge for up to 6 months.