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.

Course Sauce

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

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