This creamy, roasted pumpkin seed butter is nutty, toasty and packed with delicious fall flavor in every spoonful. This is a 3-ingredient condiment that you can make at home with only a high speed blender or food processor.
Cows Aren't The Only Ones Making Milk & Butter
I love finding new ways to incorporate pumpkin seeds in my diet, such as making pumpkin seed milk, topping my pumpkin spice oatmeal or using it as a spread, like in this pumpkin butter recipe. Cows aren't the only ones making milk and butter, pumpkin seeds do it too!
You can make it raw without the roasting step, but I highly recommend getting the seeds nice and toasty in the oven first, for the best flavor and texture.
This DIY recipe is totally plant-based, naturally gluten-free, and the perfect addition to your line up of cozy fall recipes. It's a great peanut butter alternative.
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Ingredients
- raw pumpkin seeds - They are also called pepitas. They absolutely must be shelled and you can easily find them this way in most grocery stores, in person and online. Organic is even better.
- canola oil - I also like to use avocado oil when I have it on hand. While this is a little more difficult to find, I think the best option is to use toasted pumpkin seed oil. Pumpkin seeds are lower in oil than peanuts, so they need a little help getting to a smooth, spreadable consistency with some extra oil.
*Check recipe card for ingredient amounts.
Recipe Tweaks
Instead of a savory butter, you can turn it into a sweet condiment by adding:
- honey or agave nectar and a touch of cocoa powder
- old fashioned maple syrup
- vanilla extract
- ground cinnamon or homemade pumpkin pie spice
How to Make Pumpkin Seed Butter
Step 1. Roast. Roast the pumpkin seeds in a 350°F oven until golden and toasty.
Step 2. Process. Process the seeds for about 15 minutes, until nice and smooth. Stop frequently to scrape down the sides and give the processor a break. The butter can actually get quite hot!
Chef's Note: This recipe requires a high-speed food processor to properly break down the pumpkin seeds. They need a little extra time and strength because they are hard and on the drier side.
Above is a closer look at the smooth consistency you are looking for.
Step 3. Serve. It's ready to use! A pint jar works perfectly for storage. Using a wide mouth jar makes it easier to access and stir the butter.
Joss' Top Tip
Make it as thick or thin as you'd like. I start the recipe off with 1 tablespoon of oil for a good thickness, but you can add more.
If you would like a thinner butter, add 1 more tablespoon of oil or enough to reach the consistency you like, but wait until it's finished processing so that you can judge the true thickness.
Pumpkin Seed Butter Uses
- You can spread it over crackers, toast, toast triangles, rice cakes, and bagels.
- Stir it into oatmeal or yogurt, or use it just like you would 🥜 peanut butter (think cookies, smoothies and more).
- Make some pumpkin cranberry muffins and when they're still warm, slice them open and spread some pumpkin butter on each side. So delicious!
- Dip apple slices, pear slices or veggie sticks into it. I like to spread it onto celery sticks.
- Make energy balls.
- Thicken soup or chocolate mole sauce and add flavor with a tablespoon or two melted in.
- Make a frosting by blending it with some icing sugar and a touch of milk or water.
3 Health Benefits of Pumpkin Seeds
- High magnesium: These little seeds are actually one of the best natural ways to get magnesium in your diet.
- Anti-inflammatory: The antioxidants and fiber in pumpkin seeds can reduce inflammation in the body.
- Prostate: These seeds have been used as an aphrodisiac and are high in zinc, which can help with male fertility.
Recipe FAQs
Store the plant-based butter in an airtight container in the refrigerator for up to 2 months. Be sure to stir each time before using. Storing it upside down helps to prevent separation!
They don't have to be roasted, but I highly recommend it for a richer, smoother, nuttier, better-tasting butter.
Yes, it's naturally vegan and gluten free.
Yes, it can be frozen for up to 3 months. Thaw it in the fridge overnight when you're ready to use it.
If you tried this 🧈 Pumpkin Seed Butter Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Pumpkin Seed Butter
Ingredients
- 3 cups raw pumpkin seeds - shelled
- 1 tablespoon canola oil - or avocado oil or pumpkin seed cooking oil if you can find it
- ½ teaspoon salt - or more to taste
Instructions
- Preheat oven to 350°F. Lay the raw pumpkin seeds out on a large, parchment-lined baking sheet, making sure they are spread out. Bake for about 15 minutes, until they start to turn golden. Let cool.3 cups raw pumpkin seeds
- Place the cooled pumpkin seeds in a food processor. Add the canola oil and salt and process for about 15 minutes, until smooth like butter! (You will have to stop and scrape down the sides with a spatula frequently. This also gives your processor motor a rest.) Season with more salt, if needed.1 tablespoon canola oil, ½ teaspoon salt
- It's ready to use! You can spread it over crackers, toast, rice cakes, stir it into oatmeal, or use it just like you would peanut butter.
Notes
- Storage: Store the pumpkin seed butter in an airtight container in the refrigerator for up to 2 months. Be sure to stir each time before using. Storing it upside down helps to prevent separation!
- Yield: This recipe makes close to 2 cups of seed butter. A pint jar works perfectly for storage. Using a wide mouth jar makes it easier to access and stir the butter.
- Food Processor: This recipe requires a high-speed food processor or blender to properly break down the pumpkin seeds.
- Consistency: If you would like a thinner butter, add 1 more tablespoon of oil or enough to reach the consistency you like, but wait until it's finished processing so that you can judge the true thickness.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
This butter is so good and fun to make! My kids love watching it turn from seeds to crumbles to a smooth butter.