Why Make This Recipe

You might be wondering, “Pumpkin seed butter? Really?” But hear me out! This stuff is creamy, nutty, and it packs a nutritional punch. It’s got all the good fats and protein you’d want without the nut allergies that can get in the way. Plus, it’s super easy to whip up! Trust me, once you make it, you’ll be wondering why you ever bought the store-bought stuff.

How to Make Pumpkin Seed Butter

Let’s get down to the nitty-gritty. Making pumpkin seed butter is as simple as 1-2-3 (almost). All you need are a few ingredients and a food processor. You’ll see, it’s pretty much foolproof! Just keep an eye on those seeds in the oven, or you’ll end up with something that resembles toasted charcoal.

Ingredients

2 cups raw unsalted pumpkin seeds
1/2 teaspoon salt
1 tablespoon coconut oil (melted)
1 tablespoon honey

If you have these ingredients on hand, you’re halfway to pumpkin seed butter heaven! 🥳

Directions

Preheat your oven to 350°F and spread the pumpkin seeds on a baking sheet. Trust me, toasting those seeds will amp up the flavor!
Bake until lightly browned and toasted, about 6 to 8 minutes. Just keep an eye on them; you want toasted, not burnt (we don’t want a crunchy surprise!).
Place the toasted seeds into a large food processor along with the salt. Process until the seeds release their oils and become smooth and creamy. Don’t forget to stop and scrape down the sides every now and then. This will take about 5 to 10 minutes.
Once it’s smooth, stream in the oil and honey. Keep processing until you hit that consistency you love. Smooth and spreadable is the goal here!

How to Serve Pumpkin Seed Butter

You might just want to eat it by the spoonful (no judgement here!), but there’s so much more you can do! Spread it on:

Toast or pancakes
Swirl it into smoothies
Pair it with fruit like apples or bananas
Add it to your favorite baked goods

The possibilities are endless! 😋

How to Store Pumpkin Seed Butter

After all that hard work, you gotta know how to keep it fresh. Store your pumpkin seed butter in an airtight container in the fridge. It should be good for about 2 weeks. Just give it a good stir before using, since it can separate a bit.

Tips to Make Pumpkin Seed Butter

Don’t rush the blending! The longer you process, the creamier it gets.
If you find it too thick, add a touch more oil to loosen it up.
Want a unique flavor? Experiment with spices like cinnamon or vanilla. You could go wild with it!

Variation

Feeling adventurous? You can switch it up a bit by adding flavors like:

Cocoa powder for a chocolatey twist
Maple syrup instead of honey for a different sweet vibe
Cinnamon or nutmeg for an extra kick

Mix it up, and make it yours! 🎉

FAQs

1. Can I use roasted pumpkin seeds?
Of course! But they might give you a slightly different flavor—maybe nuttier, maybe smokier. Just keep an eye on the blending time since they’re already softer.

2. Is this recipe vegan?
You bet! Just swap out honey for maple syrup, and you’ve got yourself a totally vegan treat. 🙌

3. What if I don’t have a food processor?
You could use a high-speed blender, but it may take longer to reach creamy perfection. Just be patient and blend away!

There you go! Now you can enjoy homemade pumpkin seed butter without the stress. Who knew being a kitchen wizard was this easy? 🍽️