Homemade Pumpkin Seed Butter
This creamy homemade pumpkin seed butter is a simple, nutrient-dense, nut-free spread made from lightly roasted pumpkin seeds. It blends into a smooth, rich butter in minutes and is packed with zinc, magnesium, and healthy fats, perfect for drizzling over bowls, spreading on toast, or using in sauces and dressings.
Equipment
- Food processor or high-speed blender
Ingredients
- 2 cups raw pumpkin seeds
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Roast the pumpkin seeds. Spread the seeds in an even layer on a baking sheet. Roast for 8–10 minutes. They should be warm and lightly golden, not dark.
- Transfer the seeds to a food processor or high-speed blender.
- Blend on high, scraping down the sides as needed. The seeds will move through stages: coarse crumbs to thick paste to clumps to smooth butter. This can take 10 to 20 minutes depending on your machine.
- Once the butter is smooth, add any optional flavorings like sea salt, cinnamon, vanilla, or a small amount of honey or maple syrup if desired. Blend briefly to combine.
- Transfer to an airtight jar. Store at room temperature for up to 1 month or in the refrigerator for up to 3 months (the cooler temperature might affect the consistency).