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Pumpkin Seed Butter

Creamy and nutty pumpkin seed butter packed with nutrients and easy to make at home.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 12 servings
Course: Snack, Spread
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups raw unsalted pumpkin seeds
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil (melted)
  • 1 tablespoon honey or maple syrup for vegan option

Method
 

Preparation
  1. Preheat your oven to 350°F and spread the pumpkin seeds on a baking sheet.
  2. Bake until lightly browned and toasted, about 6 to 8 minutes. Keep an eye on them to avoid burning.
  3. Place the toasted seeds into a large food processor along with the salt and process until smooth and creamy, scraping down the sides as necessary for about 5 to 10 minutes.
  4. Once smooth, stream in the melted coconut oil and honey while processing until you reach your desired consistency.

Notes

Store pumpkin seed butter in an airtight container in the fridge for about 2 weeks. Stir before using as it may separate.