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
- Store in an airtight container.
- Use within 2 weeks for best freshness.
- Customize sweetness and flavor to your liking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Spread
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 0g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Pumpkin Seed Butter, Nut-Free Spread, Healthy Spread, Vegan Butter