This Pumpkin Seed Butter is a super easy, nut-free spread that is rich and creamy and only calls for 2 ingredients. This savory roasted pepitas spread is a full-flavored, vibrant seasonal treat. It’s vegan, paleo, keto and allergy-friendly.

This high protein seed butter recipe uses pepitas which comes from hulless winter squash. They’re little green gems packed with nutrients, high in magnesium, zinc, iron and omega 3 fatty acid and perfect to make a creamy smooth spread.

If you’ve never had pumpkin seed butter before, you’re in for a real treat. It’s more savory than sweet and is great to have on hand for anyone that may have allergies to nut butter.

Once you try it and learn how easy it is to make, I bet you’ll be making your own seed and nut butter recipes from here on out. Plus, they make terrific homemade food gifts.

Ingredients:

• Raw pepitas
• Salt

How to make pumpkin seed butter:

First, roast the pepitas and cool for 5 to 10 minutes.

How to roast pepitas:

Roast the pepitas by spreading the seeds in an even layer on a baking sheet. Bake for 4 minutes, stir and bake for a few more minutes until they smell toasty and are crispy.

For other methods on roasting on a stovetop or air fryer check out these Roasted Pepitas.

In the food processor:

1. Put the roasted pepitas into the food processor.
2. Process at high speed, scrape the sides as needed until it’s creamy.

It takes about 10-15 minutes to get it a perfectly soft, smooth texture.

Stages of making seed butter:

1. In the first stage, you’ll have something that looks like almond meal.
2. Then it’ll form a thick mass.
3. Then it’ll break down into a liquid.
4. After that, blend for another minute so it’s easily pourable.
5. If it’s not totally smooth, then you can quickly process it in a high-speed blender to get it super creamy.

Tips:

• Do not overheat your food processor!
• Take breaks if your food processor starts to warm up too much.
• If it turns into a crumbly mass, take a break for 30+ minutes and then try again later.

If using a high-speed blender like a Blendtec or Vitamix:

1. Roast the pepitas and let them cool completely.
2. If using a Blendtec, place them in the smaller Twister jar or the equivalent for your high-speed blender.
3. Put on the Twister Lid.
4. Blend on low until you have something like almond meal.
5. Then increase the speed to high.
6. Use the Twister Lid to scrape the sides of the container while you blend.
7. Blend until smooth.

If your blender gets too hot, take breaks. Let the blender and pepitas cool a bit, then blend again. Do not overheat your blender!

Once it’s smooth, you’ll notice the pumpkin seed butter may be a bit warm. That’s normal, your machine has been working hard. As it cools it will firm up a bit.

I like my seed and nut butter on the liquidy side like for dipping apple slices or pouring over morning oats, and I’ve never had to add any oil. But if you feel like yours could use a little moisture, you can drizzle in a little neutral-tasting oil to get it as runny as you like.

Can I flavor it?

Yes! You can add a bit of maple syrup or if you’re not vegan, then you can also use honey.

But if you add sweetener, you also need to add a bit of oil to help prevent the butter from seizing.

I used 1 1/2 tablespoons of maple syrup + 1 1/2 tablespoons of refined coconut oil.

If you want to use more or less sweetener, just be sure to add the same amount of oil.

I used refined coconut oil because I didn’t want any coconut flavor. If you don’t mind that, you can of course use unrefined coconut oil.

Or whatever neutral-tasting oil that you’d like!

Do I have to roast the pumpkin seeds?

No, it’s optional, but if you want to bring out the hearty taste, I do recommend it. It takes a couple of minutes and brings out the best flavor, plus, it helps it come together more quickly.

Processing raw pepitas will take a very, very long time.

Can I use fresh pumpkin seeds?

Toasted pumpkin seeds are great with a little spice. But because fresh pumpkin seeds have that white hull (shell), I don’t recommend it for butter.

The hull is super fibrous and it’s hard to break it down into butter. It’s a bit odd that this recipe is called pumpkin seed butter, right? Pepita butter would be more accurate!

Can I use a different kind of seed?

Not really. To make pumpkin seed butter, you really need to use pepitas.

But you can turn almost any nut or seed into nut or seed butter! Read below for links to my other nut butter recipes.

How long does pumpkin seed butter last?

If you don’t use the optional maple syrup, you can store pumpkin seed butter in a jar with a tight lid in a cabinet for a few weeks. You might notice the oil separating which is no big deal, just stir it before using it.

If you notice a strange smell after it has sat in a cabinet too long, then you’ll want to toss it and make a fresh batch. The natural oils, like with any butter, can go rancid, so give it a whiff before you try it.

If you don’t think you can use it all in a couple of weeks, you can store it in the fridge for 3 to 6 months; plus, keeping it in the fridge means the oils won’t separate.

If you use maple syrup, it’s a better idea to keep it refrigerated right from the beginning.

How can I use pumpkin seed butter?

I love to spread it on toast and my kid loves the creamy green color it adds to his.

You can swirl it into oatmeal, or add it to any smoothie you would normally make with almond butter. You can spread it on these Vegan Pumpkin Muffins or mix it into some Pumpkin Spice Cookies.

I love to dip Apple Chips into this nutritious yumminess, but I think these Pumpkin Butter Date Energy Bites from Food to Fit look amazing.

I also think this super spread makes great homemade food gifts.

Is pumpkin seed butter healthy?

Yes! Pepitas (pumpkin seeds) are amazing little powerhouses of nutrition. They’re low-calorie and packed with minerals and vitamins like magnesium, phosphorus, manganese, zinc, copper and iron. They have heart-healthy fats and loads of protein.

Pumpkin seed butter is high in antioxidants, and it packs in fiber which is good for digestive health. They’re excellent for heart and bone health, as well as, helping to regulate blood sugar levels and lower blood pressure.

Because they have an amino acid, tryptophan, they’ve even been shown to improve sleep.

Pumpkin seed butter is an allergy-friendly alternative to nut butter and fits with many different diets including vegan, paleo, and keto.

Other nut butter recipes

If you’re looking for some easy nut butter recipes, I have loads to choose from.

• This Macadamia Butter is a satisfying buttery spread that has a rich nutty taste with only 1 ingredient! It’s super easy, vegan, paleo and keto.


• This Pistachio Butter Recipe is simple using only pistachios and salt. It makes a lovely gift, costs way less than store-bought, and is paleo and vegan.


• If you ever wanted to know How to Make Almond Butter, then this 1-ingredient recipe is for you. This post tells you everything you need to know and if you’re looking to spruce up your breakfast, you might want to try this Chocolate Almond Butter.


• You don’t often see Walnut Butter on the shelves, but it’s super healthy and flavorful.


• This paleo Homemade Chocolate Hazelnut Butter has a few more ingredients to make it a sweet delight.


• And I couldn’t leave out How to Make Peanut Butter. It’s super easy and unlike store-bought brands you can actually pronounce all the ingredients – peanuts!

Be sure to check back with me and let me know which butter is your absolute favorite. If you snap a photo, be sure to tag #texanerin so I’ll be sure to see them! Enjoy!

Pumpkin Seed Butter

♥♥♥♥♥

Rated 5.0 by 4 readers

• Print

• Prep Time: 5 min
• Cook Time: 10 min
• Ready in: 25 min
• Yield: 1 1/4 cups

Ingredients

• 2 cups (260 grams) raw pepitas¹
• 1/4 teaspoon salt

Optional flavoring:

• 4 teaspoons maple syrup (or honey for non-vegan)
• 4 teaspoons refined coconut oil (if you use the sweetener, you also have to add oil)

Directions

1. Preheat the oven to 350°F (175°C).
2. Spread the pepitas in an even layer on the ungreased baking sheet.
3. Bake for 4 minutes, stir, and bake for another 4-6 minutes or until they smell toasty and are crispy.

If using a food processor:

4. Let the roasted pepitas cool for just 5-10 minutes.
5. Fit the S-blade in the food processor bowl.
6. Transfer the pepitas to the food processor and process at high until creamy, scraping the sides of the bowl as needed, about 10-15 minutes. Do not overheat your food processor! Take breaks if your food processor starts to warm up too much. If it turns into a crumbly mass, take a break for 30+ minutes and then try again later.
7. In the first stage, you’ll have something that looks like almond meal. Then it’ll form a thick mass. Then it’ll break down into a liquid. After that, blend for another minute so it’s easily pourable. If it's not totally smooth, then you can quickly process it in a high-speed blender to get it super creamy.
8. If using the optional flavoring, pulse them in now. If it seizes, then process on low until it thins out again.

If using a high-speed blender like a Blendtec or Vitamix:

9. Roast the pepitas using the above directions and let cool completely.
10. If using a Blendtec, place them in the smaller Twister jar (or the equivalent for your high-speed blender - it's a smaller jar that's intended for nut butter making). Put on the Twister Lid (this is what I mean.
11. Blend on low until you have something like almond meal. Then increase the speed to high. Use the Twister Lid to scape the sides of the container while you blend. It will make an awful sound. Blend until smooth. If your blender gets too hot, take breaks. Let the blender and pepitas cool a bit, then blend again. Do not overheat your blender! If using the optional flavoring, pulse them in now. If it seizes, then process on low until it thins out again.

How to store:

12. If you don’t use the optional maple syrup, you can store it in a jar with a tight lid in a cabinet for a few weeks. You might notice the oil separating which is no big deal, just stir it before using it.
13. If you don’t think you can use it all in a couple of weeks, you can store it in the fridge for 3 to 6 months; plus, keeping it in the fridge means the oils won’t separate.
14. If you use maple syrup, it’s a better idea to keep it refrigerated right from the beginning.

Notes

1. If you have a huge food processor, you might need more - you need enough to go up over the blades

Permalink: https://www.texanerin.com/pumpkin-seed-butter/

Recipe by Texanerin Baking | www.texanerin.com

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