Pumpkin Seed Butter

5 from 1 vote

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.

Prep Time5

Cook Time15

Blending Time15

Total Time35

Course: Condiment

Cuisine: American

Diet: Vegan, Vegetarian

Servings: tablespoons

Calories: 40kcal

Author: Joss Dyckson

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

US Customary - Metric

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