Pumpkin Seed Butter
This creamy pumpkin seed butter is nutty, rich, and made with just 3 ingredients—nut-free, versatile, and perfect for spreading, swirling, or snacking.
Servings 1 jar (~12 oz)
Calories 60kcal
Ingredients
- 3 cups raw pumpkin seeds pepitas
- 1-2 tbsp neutral oil optional, for smoother texture
- 1/2 tsp salt
Instructions
- Preheat oven to 180°C (350°F). Spread pumpkin seeds on a tray. Roast for 8–10 minutes, stirring halfway, until lightly toasted. Let cool slightly.
- Transfer to a food processor. Blend for 5–10 minutes, scraping the sides as needed. It will look crumbly at first - keep blending until smooth.
- Add salt and oil if needed to loosen the texture. Blend again until spreadable.
- Pour into a 375ml jar. Store at room temperature for 2 weeks or refrigerate for longer.
Tip:
- Pumpkin seed butter stays naturally green but will darken slightly once blended. Add oil slowly - it can go runny fast if you overdo it.
Notes
Fills a 12.5 oz jar (375ml). Makes around 20 servings of approximately 1 tablespoon each. Nutritional information is based on 20 servings.
Nutrition
Calories: 60kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 59mg | Potassium: 78mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 1mg