Homemade Pumpkin Seed Butter
This easy pumpkin seed butter recipe is a great nut-free and allergy friendly spread. It's vegan, gluten free, and nutrient packed! It can be used just like peanut butter or almond butter.
Servings 1 jar
Equipment
Ingredients
- 2 cups pumpkin seeds
- ¼ cup hemp seeds optional + other seeds if desired
- ¼ cup olive oil or coconut oil*
- salt
- splash of maple syrup optional
Instructions
- Although optional, I prefer to toast the pumpkin seeds first for a deeper flavor. If roasting, spread the pumpkin seeds evenly on a baking sheet and roast them at 350F for 8-10 minutes until edges of the seeds are golden brown. Remove and let cool for at least 10 minutes.
- Add the pumpkin seeds to a high-speed blender or food processor and blend until you have a fine powder.
- Add the salt and maple syrup (if using), then with the blender or food processor running, drizzle the liquid oil in. The butter will become thick and clumpy at first.
- Blend for 3-5 minutes until you have a smooth and creamy pumpkin seed butter. Add extra oil as needed to reach your desired consistency. Pause and scrape down the sides of your blender or the bowl of your food processor as needed.
- Taste and add more salt or maple syrup as desired.
Notes
*If using olive oil, be sure to use a good quality kind. Melted coconut oil also works and provides a slightly sweeter profile.