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Pumpkin Seed Butter

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.
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Processing Time: 20 minutes
Total Time: 40 minutes
Servings: 8 servings
Author: Claire Cary

Ingredients
 

Optional Ad-Ins:

  • 2 tbsp melted coconut oil (helps it blend more easily )
  • 1-2 tbsp honey or maple syrup
  • 2 tsp vanilla extract
  • ½ tsp cinnamon

Instructions

  • 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.

Notes

Once prepared, it will keep in the fridge for about 2-3 weeks. 
If you want to sweeten it without any added sugar, a few drops of stevia works well!

Nutrition

Serving: 2tbsp | Calories: 138kcal | Carbohydrates: 3g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Fiber: 2g | Sugar: 1g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: pumpkin seed butter, pumpkin seeds, seed butter