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    You Are Here: Home → Sauces

    Pumpkin Seed Butter

    October 13, 2022 | Updated October 29, 2022 by Ryan Leave a Comment

    30 shares
    Jump to Recipe Print Recipe
    pumpkin seed butter in glass jar
    pumpkin seed butter in glass jar with pumpkins in background

    This post may contain affiliate links. Please read my disclosure.

    With just three ingredients, this pumpkin seed butter recipe is quick to come together, packed with nutrients and a great nut-free alternative.

    pumpkin seed butter in glass jar with pumpkins in background

    When it comes to October, I'm all about pumpkin recipes - from pumpkin carrot soup to pumpkin pizza to a pumpkin martini to pumpkin rice to pumpkin jam.

    But all of these recipes involves 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.

    Why This Recipe Works

    Simple - you just roast some pumpkin seeds and then let the food processor do the work.
    Quick to prepare - you can have this ready in under 30 minutes.
    Colorful - pumpkin seed butter has a unique green color due to the seeds so kids might love the change of pace.

    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Step-by-Step Photos
    • FAQs
    • Pumpkin Seed Benefits
    • Pumpkin Seed Butter Uses
    • Pro Tips/Recipe Notes
    • Similar Recipes
    • Pumpkin Seed Butter
    pumpkin seed butter in glass jar

    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

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots of roasting pumpkin seeds and pureeing in food processor

    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.

    process shots of pureeing the pumpkin seeds until silky smooth and then stirring in salt and maple syrup

    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

    Can I Use Fresh Pumpkin Seeds?

    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.

    Can I Use a Different Seed?

    Yes. Sunflower seeds work great or even sesame seeds. You can use the same amount of each.

    Why Did My Pumpkin Seed Butter Seize?

    If you added the maple syrup too early, it could seize. You want to add at the very end.

    If it does seize, just continue processing until the 10 minute mark and it should turn back into a creamy consistency.

    How Long Will It Last?

    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

    • Apple and Pear Jam
    • Mango Jam
    • Instant Pot Apple Butter
    • Low Sugar Strawberry Jam

    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 in glass jar with pumpkins in background
    Print Recipe
    5 from 1 vote

    Pumpkin Seed Butter

    With just three ingredients, this homemade butter made with pumpkin seeds is quick to come together, packed with nutrients and a great nut-free alternative.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Sauce
    Cuisine: American
    Servings: 20
    Calories: 119kcal
    Author: Ryan Beck

    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.

    Nutrition

    Serving: 1g | Calories: 119kcal | Carbohydrates: 4g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 63mg | Potassium: 2mg | Fiber: 2g | Sugar: 1g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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