This homemade pumpkin seed butter is incredibly easy to make! With just one key ingredient and plenty of optional ad-ins, this vibrant green color is great spread over your favorite toast or in smoothies.
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If you’ve made any of my recipes in the past, you probably know I have a bit of a love affair with almond butter and use it in so many recipes like my favorite blondies. The Trader Joe’s raw almond butter if one of my favorites of all time, but this pumpkin seed butter holds a special place in my heart.
It’s perfect for anyone with allergies and is delicious in all sorts of recipes. Not to mention it has the most beautiful vibrant green color that looks gorgeous smothered on top of some toast.
All you have to do is roast the pumpkin seeds, then let them process in your food processor until smooth. The processing takes a bit of time and goes through a few phases, but after about 20 minutes you’ll end up with a creamy texture.
How to make this recipe
Preheat the oven to 350 degrees Fahrenheit.
Once ready, add the pumpkin seeds to a baking sheet and bake for 15 minutes.
Remove from the oven and transfer to a food processor with the salt. Add in any of the optional ad-ins. I used coconut oil, cinnamon and vanilla.
Process for about 20 minutes or until completely smooth. You’ll likely need to scrape down the sides every 5 or so minutes. It will go through a few phases and you might think you’re not doing it right because it won’t look anything like nut butter for a while, but be patient!
It’ll start dry, then form a ball, keep scraping down as needed and process until it’s nice and smooth & runny.
Transfer to an air tight container and store in the fridge.
Do you need to add oil?
No, but it does help the pumpkin seed butter get creamy a bit faster. It will still get plenty creamy without it, so no worries if you don’t add oil!
Does it keep well?
Yes! This recipe will store well in the fridge for about 3 weeks or at room temperature for 1 week. I prefer refrigerating it because it keeps for longer and stays nice and fresh!
Do I have to roast them?
I highly recommend it! When you roast the seeds, they start to release some of their natural oils which makes the processing part a LOT easier. Plus, when they’re a bit warm, they process more easily in general. You are welcome to use raw pumpkins seeds and not roast, but keep in mind processing will take longer.
You can use this pumpkin seed butter in place of other nut butters, but keep in mind it has a slightly stronger flavor than say, almond or cashew butter.
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Pumpkin Seed Butter
- 3 cups pumpkin seeds
- 1/4 tsp salt
- 2 tbsp melted coconut oil (helps it blend more easily )
- 1-2 tbsp honey or maple syrup
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- Preheat the oven to 350 degrees Fahrenheit.
- Once ready, add the pumpkin seeds to a baking sheet and bake for 15 minutes.
- Remove from the oven and transfer to a food processor with the salt.
- Add in any of the optional ad-ins. I used coconut oil, cinnamon and vanilla.
- Process for about 20 minutes or until completely smooth. You'll likely need to scrape down the sides every 5 or so minutes. It will go through a few phases and you might think you're not doing it right because it won't look anything like nut butter for a while, but be patient! It'll start dry, then form a ball, keep scraping down as needed and process until it's nice and smooth & runny.
- Generally speaking, the longer you process it, the smoother it gets so don't be afraid to let your food processor run!
- Transfer to an air tight container and store in the fridge.