Homemade Pumpkin Seed Butter
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Creamy Pumpkin Seed Butter

Creamy, homemade pumpkin seed butter is perfect for those with nut allergies!
Course Snack
Cuisine Seed Butter
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 16 servings
Calories 98kcal
Author Lauren Goslin

Ingredients

  • 2 c raw pumpkin seeds
  • 1-2 t oil as needed (I use one teaspoon of either grapeseed or olive)
  • 1/4 t sea salt
  • OPTIONAL:
  • 1 t vanilla
  • 1/4 t cinnamon
  • 2 t honey or maple syrup

Instructions

  • Preheat the oven to 350 degrees.
  • Spread the seeds out on a baking sheet.
  • Bake them for 7-10 minutes, until lightly golden.
  • Cool the seeds for about five minutes.
  • Add the seeds to a food processor.
  • Let the processor run for about 4-5 minutes, until the seeds begin to butterize.
  • Stop and scrape the sides down.
  • Continue running for another 2-5 minutes until the seeds appear completely butterized (see below pictures), adding a bit of oil at this point, as needed.
  • Pulse in additions (salt, spices, sweetener), if desired. DON'T process these in, as they can cause seizing of the butter.
  • Store in an airtight container for best keeping.

Notes

Nutrition facts based on seeds, two teaspoons of grapeseed oil and salt; nothing optional. I figure the recipe makes about one cup, so a serving size (1/16 of the recipe) is around one tablespoon of the final butter. WW SmartPoints: 3

Nutrition

Calories: 98kcal | Carbohydrates: 3.1g | Protein: 4.2g | Fat: 8.5g