This homemade pumpkin seed butter is so good! Made with roasted raw pumpkin seeds and given a little sweetness from maple syrup it has the best flavour. It's so easy to make and tastes so good that you'll never go back to store bought seed butter again.
I love making creative nuts and seeds recipes like my sweet curry cashews, and today I am sharing my homemade pumpkin seed butter recipe that I can't wait for you to try.
Table of Contents
Why you will love this seed butter:
- The taste! This homemade nut butter is so rich and creamy and has the best flavour.
- It's really easy to make and while it takes some time to prepare it's almost all hands off as your food processor does the work.
- It's 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.
If you love nut butters you will also love homemade macadamia nut butter and coconut cashew butter.
Ingredient notes:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.- Raw pumpkin seeds - 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.
- A neutral oil such as avocado oil - a little oil is used to help blend the seeds and make this butter even more smooth and creamy. Instead of avocado oil you can use olive oil or unrefined coconut oil.
Recipe variations and add ins:
- If you want a large batch or want to make this for gifts you can double or triple the recipe.
- 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 are interested in all the extras including the step-by-step photos, top tips, serving ideas and frequently asked questions, keep scrolling past the recipe card. Otherwise, enjoy the recipe below.
Recipe
Pumpkin Seed Butter
Equipment
Ingredients
- 2 1/2 cups pumpkin seeds
- 1/2 teaspoon sea salt
- 2 tablespoon maple syrup
- 2 tablespoon neutral oil (such as avocado oil)
Optional addition:
- 1/2 teaspoon vanilla extract
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 optional 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.
Notes
- If you want to make this butter sugar free, omit the maple syrup and add an extra 2 tablespoon of oil.
- Nutritional values are an estimate and will vary depending on the exact ingredients used and the serving size.
Nutrition
How to make pumpkin seed butter:
Step 1
Heat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and spread the seeds out evenly on it. Bake for 13-15 minutes, until browned. Remove from the oven and let them cool.
Step 2
Once the seeds have cooled, transfer them to your food processor and add the oil, salt and optional vanilla extract. Blend for about 20 minutes, stirring intermittently and scraping the sides of the bowl as needed until it becomes smooth and creamy.
Step 3
Add the maple syrup and blend for a few more seconds until it's mixed in. Then enjoy!
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.
How to use:
This seed butter can be used in so many different ways! Some of my favourites include:
- As a dip or spread for raw fruit like apple slices, strawberries, or banana slices.
- As a spread for toast, pancakes with oat milk, crepes, and waffles with almond flour.
- To add to smoothies or oatmeal.
- You can eat it right off the spoon.
- You can use it instead of peanut butter to make cookies.
Pumpkin seed butter FAQs:
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.
I don't recommend it. The honey makes the seeds extra sticky and make it hard to blend.
No, these two spreads are not the same. Pumpkin seed butter is made with pumpkin seeds, while pumpkin butter is made from the flesh of a pumpkin.
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.
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