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Pumpkin Seed Butter

A creamy and slightly earthy nut-free spread made from toasted pumpkin seeds, perfect for snacks or breakfast.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 16 servings
Course: Snack, Spread
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Raw pumpkin seeds, rinsed and well-drained
  • ½ teaspoon Salt, or to taste
  • 1 tablespoon Coconut oil (optional, for extra creaminess)
  • 1-2 tablespoons Honey or maple syrup (optional, for a hint of sweetness)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spread the raw pumpkin seeds on a baking sheet in an even layer.
  2. Roast the seeds in the preheated oven for about 10-12 minutes, stirring halfway, until they’re golden and fragrant.
  3. Remove the baking sheet from the oven and allow the pumpkin seeds to cool for a few minutes.
Blending
  1. Transfer the cooled seeds to a food processor. Add salt and any optional ingredients (like coconut oil or sweetener). Pulse it a few times to break up the seeds.
  2. Continue to process for about 4-8 minutes, scraping down the sides as necessary. At first, it may look like crumbs, but keep going until it becomes smooth.
  3. Taste your Pumpkin Seed Butter and add more salt or sweetener as needed.
Storage
  1. Transfer your spread to an airtight jar and refrigerate for up to 2 weeks.

Notes

To maintain freshness, store in an airtight container. Can also freeze for longer storage, up to 3 months. Thaw in the fridge overnight.