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With just three ingredients, this pumpkin seed butter recipe is quick to come together, packed with nutrients and a great nut-free alternative.
When it comes to October, I'm all about pumpkin recipes - from baked pumpkin donuts to pumpkin pizza to a pumpkin martini.
But all of these recipes involve the actual pumpkin, not the seeds. Well that changes today.
You might be thinking - pumpkin seed butter? Yes it is an actually thing. You really can make butter from basically any type of nut/seed that has the necessary oil which turns silky smooth once pureed for 15-20 minutes.
While it is a seed, pumpkin seeds have a nutty flavor which makes it perfect to turn into butter. And hey, it is green which makes it a fun alternative to peanut butter, especially on Halloween.
It doesn't hurt that it is loaded with healthy fats, vitamins and protein.
Jump to:
Ingredient Notes
- Pumpkin seeds - you want to use raw pumpkin seeds as you'll roast them yourself to draw out the flavor.
- Salt - just a hint of salt helps enhance the butter.
- Maple syrup - if you like some added sweetness, mix in just a tad of syrup. You can also use sugar or honey.
Step-by-Step Photos
Roast the pumpkin seeds for 10 minutes in a 350ºF oven. Transfer to a food processor and start pureeing. You'll need to scrape down the sides every few minutes.
It will start out crumbly and then turn into a paste about 5 minutes in.
Continue to puree for an additional 10-15 minutes, until it becomes a smooth butter. Add ½ teaspoon salt and mix until combined. Taste and add more salt ½ teaspoon at a time if needed. Now mix in the maple syrup by hand if you want the added sweetness.
FAQs
While fresh pumpkin seeds taste great, they aren't good for butter. The hull, which is the white part, is fibrous which makes it difficult to break down.
Yes. Sunflower seeds work great or even sesame seeds. You can use the same amount of each.
You can keep at room temperature for about 2 weeks, however it will last for up to 3 months if kept in an airtight container in the fridge. You can also freeze for up to a year.
Pumpkin Seed Benefits
Like most seeds/nuts, these pumpkin seeds have a ton of benefits, including:
- Loaded with nutrients
- High in antioxidants
- Lower blood sugar levels
- Helps digestion
Pumpkin Seed Butter Uses
There are a ton of different uses for this homemade butter. Some include:
- Smearing on some toast
- Add 1-2 tablespoon to a smoothie
- Stir in some oatmeal
- Add on top of pancakes
- Use for filling for chocolate pumpkin cups
Pro Tips/Recipe Notes
- Use a food processor as it has a wider base and doesn't heat up as quickly.
- Don't give up after a few minutes. It will be a powder, then a paste before turning into butter.
- If the butter is too thick, add a flavorless oil 1 tablespoon at a time to reach your desired consistency.
- If adding maple syrup, wait till the very end and mix by hand or it will seize.
- If you want additional flavors, sprinkle in some spices like cinnamon, nutmeg or cardamom.
Similar Recipes
If you’ve tried this pumpkin seed recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pumpkin Seed Butter
Ingredients
- 2 cups pumpkin seeds
- ½ teaspoon sea salt
- 1 tablespoon maple syrup (optional)
Instructions
- Preheat oven to 350ºF. Spread the pumpkin seeds on a parchment-lined baking sheet and roast for 10 minutes.
- Transfer to a food processor. Pulse a few times then let the food processor run. You'll need to scrape down the sides every few minutes.
- You'll want to run the food processor for 15-20 minutes or until you get the desired consistency. Once achieved, the salt and blend until combined. If using the maple syrup, just stir in or the butter will seize.
- Add to an airtight glass container.
Notes
- Use a food processor as it has a wider base and doesn't heat up as quickly.
- Don't give up after a few minutes. It will be a powder, then a paste before turning into butter.
- If the butter is too thick, add a flavorless oil 1 tablespoon at a time to reach your desired consistency.
- If adding maple syrup, wait till the very end and mix by hand or it will seize.
- If you want additional flavors, sprinkle in some spices like cinnamon, nutmeg or cardamom.
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