This homemade Pumpkin Seed Butter will be your new go-to spread. It’s super easy and has only a handful of ingredients. Tasty, gluten-free, and healthy!
Sure, I love traditional weekend breakfasts with stacks of fluffy pancakes, waffles topped with fruit and drizzled with maple syrup, or softly scrambled eggs served with chunky sausage links, strips of crispy bacon, and golden hash browns. After a week of being saintly and starting the day with green juices or smoothies, I think it’s fair to say that a hearty morning feast is in order, especially when there’s no place to go, and you can enjoy it slowly. Sometimes, however, all I want on a lazy Saturday morning is a big pot of coffee, the newspaper, and a slice of toast. Though I do love a good pat of butter slathered on the bread while it’s still warm, I have become quite fond of nut butters. If you thought peanut butter was the nuttiest nut butter out there, think again! Nut butters can be made from nearly every type of nut, but did you know that seeds lend themselves to being turned into butters, too? Well, if you’ve ever used tahini, you’ve used a seed butter, as it’s made from sesame seeds!
Ever since I discovered how easy it is to make pumpkin seed butter, my toast seems to want nothing else, leaving my favorite nut butters wondering when they’ll be used again. In my book, pumpkin seed butter on warm toast is a thing of beauty. With its rich, earthy flavor and nutty aroma, pumpkin seed butter has a subtle sweetness perfectly balanced by mild savory notes. Buckle up, because you’re only a “blitz” away from making a delectable pumpkin seed butter that will probably disappear a little too quickly!
Is Pumpkin Seed Butter Healthy?
Yes. Though it’s high in fat, pumpkin seeds have good fats, or polyunsaturated fats, which include omega-3 and omega-6 fatty acids. Pumpkin seeds are also a source of fiber, protein, and magnesium. If using good-quality pumpkin seeds, you may be able to omit the oil, honey, and salt.
Best Ways to Use Pumpkin Seed Butter
Not only is pumpkin seed butter delicious on toast, but it also makes a great topping for your bowl of morning oatmeal or drizzled over a smoothie bowl or a bowl of homemade granola served with yogurt. And speaking of smoothie bowls, you can also add some to your smoothies for a little extra protein. If mixed with softened cream cheese, it makes a nice dip for crisp vegetable sticks. And how about using it in a dressing made with apple cider vinegar and maple syrup? This would be glorious over an autumnal grain bowl with roasted squash!
How to Make Ahead And Store
Pumpkin seed butter can be stored in a jar in the fridge for up to 2 weeks. You can also freeze it in ice cube trays for up to 3 months.
Serving Suggestions
As previously mentioned, there are so many ways to use nut and seed butters, from baking to smoothies to spreading it on a slice of your favorite toast! I love enjoying this tasty butter on Applesauce Muffins, or ANY muffins, for that matter. It’s also a delicious addition to a bowl of Healthy Cinnamon Roll Protein Oatmeal when drizzled generously on top. And how about using it as a topping for these Whole-Wheat Healthy Pumpkin Pancakes?
Ingredients
- 2 cups raw unsalted pumpkin seeds
- 1/2 teaspoon salt
- 1 tablespoon coconut oil melted
- 1 tablespoon honey
Instructions
- Preheat your oven to 350°F and spread the pumpkin seeds on a baking sheet.
- Bake until lightly browned and toasted, about 6 to 8 minutes.
- Place into a large food processor along with the salt and process until the seeds release their oils and become smooth and creamy, stopping to scrape down the sides often. This will take about 5 to 10 minutes.
- Once smooth, stream in the oil and honey and continue processing until the butter reaches the consistency you like best.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Well, 40 minutes in and all I have is a thick seed paste. I used the low setting on my food processor and after 20 minutes, I went to the pulse setting. I tried adding an extra tablespoon of oil and that helped a little, but it is still just a thick paste. I am going to try to add a bit of water and see what happens. The taste is great, but this will not spread on a slice of gf bread
Hi Peggy – Try using the high setting on your food processor and be patient with it, as sometimes it can take a bit longer to achieve the creamy consistency. You can also try adding a bit more oil instead of water. Good luck!
Delicious pumpkin butter! I didn’t heat mine since I was hoping to retain most of the nutrition due to protein denaturation, so if you go that route, add about 2 more tablespoons of oil to get the same consistency.
Thank you!
Thanks for the feedback Kristin 🥰
Why do you toast them first? Don’t you lose some of their properties by toasting them?
It is a trade-off, toasting brings out a rich and nutty flavor but you can skip this if you prefer.