It's incredibly easy to make your own homemade Pumpkin Seed Butter! This healthy recipe contains only two ingredients: toasted pumpkin seeds and a bit of sea salt. It's a great nut-free spread for allergy sufferers, packed with nutrients, and is a beautiful vibrant green colour too.
It's easy being green
I think one of the best-kept secrets is how easy it is to make your own nut butters. Want to make homemade vanilla almond butter? You can do that! How about hazelnut butter? Walnut butter? Cashew butter? A blend? Whatever kind of butter your little butter-loving heart desires.
But also? Being in the butter scene doesn’t mean being bound to nuts. Today we’re making pumpkin seed butter and making all the other butters green with envy!
If you’ve never had pumpkin seed butter before, then you are in for a treat, my friend. It’s got a rich, complex, minerally flavor in all the right ways, which is no surprise considering they’re rich in minerals like zinc, magnesium, and iron (as a nutritionist, I'm obligated to tell you that).
My kids insist on having the “green peanut butter” spread on their toast, and I totally get why. It looks funky, and it’s incredibly delicious. If you have any leftover, using it to make homemade dark chocolate peanut butter cups is a must.
Let's make homemade pumpkin seed butter together!
There are a total of two main steps for this recipe, toasting the pumpkin seeds, and blitzing them into butter in your food processor.
Step 1: Toast your pumpkin seeds
Toasting the seeds is totally optional, but the flavor is so incredibly delightful, I urge you not to skip it. Toasting the pumpkin seeds will also help the pumpkin butter come together more quickly, as the oils will come out of the seeds much more readily.
Spread the seeds out on a baking sheet and toast ‘em in the oven for about 15 minutes. I prefer to follow my nose and pull them out when they start to smell nutty, but you’ll want to keep a close eye at around the 15 minute mark.
Step 2: Blend baby, blend.
Then, after your toasted pumpkin seeds cool down a bit, transfer them to the bowl of your food processor and start blitzing!
I stopped my food processor every few minutes and snapped a picture so you can see what the stages of pumpkin seed butter look like.
You’ll note that it’s at first quite crumbly, and then as the oils in the pumpkin seeds start to come out it will form a ball.
It goes through first a hard ball stage – you may want to stop your food processor and break it up a couple of times – followed by a soft ball stage – note my finger print in there.
And then, magically, at around the 15 minute mark, the pumpkin seeds will yield into a soft, smooth pumpkin seed butter.
At this stage I season with a bit of salt and run the food processor for another minute or two just to finish it up.
Note!
At the end of the processing time, both your food processor and the pumpkin seed butter will be quite warm. This is normal – the machine has been working hard!
If your food processor is getting REALLY warm or your smelling a whole lot of that motor smell, you may want to stop the process and give it a rest. You can always start up again later!
This also means that when the pumpkin seed butter cools, it will be a bit firmer than it is now. If you prefer your nut and seed butters to be on the runny side (like the kind you could dip apple slices into or drizzle over porridge), you can always add 1-2 tablespoons of coconut oil to the mix.
If you’re happy with a thicker, more spreadable butter, as is pictured here, then you’re good to go.
Easy Homemade Pumpkin Seed Butter
Ingredients
- 2 cups pumpkin seeds
- ½-1 teaspoon sea salt more to taste if needed
- 1-2 teaspoons coconut oil if needed
Instructions
- Pre-heat your oven to 300°F / 150°C.
- Spread the pumpkin seeds out on a baking sheet and toast for about 15 minutes, stirring occasionally. Allow the seeds to cool slightly.2 cups pumpkin seeds
- Transfer the pumpkin seeds into the bowl of a food processor.
- Pulse it a few times, then start running continuously. You'll need to stop and scrape the sides and bottom every once in a while.
- At around the 5 minute mark the seeds should have gone from crumbly into a bit of a paste.
- Keep running and scraping until it loosens up and becomes a smooth butter. Depending on your pumpkin seeds and your food processor, this should take about 15-20 minutes.
- Add the salt, a bit at a time, and tasting between each addition.½-1 teaspoon sea salt
- Scrape the pumpkin-seed butter into a clean jar.
Notes
- Nutrition values are an estimate only and are based on 20 one-tablespoon portions.
- Pumpkin seed butter can be stored at room temperature for 2 weeks, or in the fridge for about 2 months.
- See post notes regarding the potential for food processor over heating
- Remember you can add salt but you can't take it away! Start with just ½ teaspoon and adjust the amount of salt to your personal preferences.
Antonella Russo-Ball says
Super clear instructions, thank you!!! It looks and tastes amazing
Katie Trant says
So glad you enjoyed this one, Antonella!!
Mercedes says
Made this with roasted unsalted seeds and some olive oil as I dislike coconut oil. Left it at the soft paste stage and it was really good, cannot taste the oil. Next time I’ll use raw seeds. Loved it though!
Katie Trant says
So glad you enjoyed this, Mercedes! Olive oil sounds delish in here as well.
Jocelyne Burton says
You never mention when to add the coconut oil.
Katie Trant says
It's optional to add it towards the end of the blending time if the pumpkin seeds aren't turning into a smooth buttery texture.
Zahra says
Hi Katie,
My homeopath put me on a parasite cleanse which includes a daily dose to pumpkin seed butter. I'm currently in Mexico and I don't have a food processor but I have a heavy duty blender by Oster. Do you think the recipe will work for me with a blender? Thanks so much!
Zahra says
Hi Katie! I'm doing a parasite cleanse and my homeopath suggested a daily dose of pumpkin seed butter. I'm in Mexico and I have a heavy duty blender by Oster but not a food processor. Do you think it will work for me to use a blender?
Katie Trant says
Hi Zahra, I haven't tried this recipe in a blender but it might turn out fine. Just be careful that you don't burn the motor out and add a little drizzle of oil if needed.
Victoria says
I made this and added a whole tablespoon of coconut oil as well as Ceylon cinnamon and stevia powder. It tastes amazing almost like a snickerdoodle! What a treat. Thank you for sharing this recipe.
Katie Trant says
These sound like great additions, Victoria! I personally can't stand the taste of Stevia, but if it doesn't bug you, it's a great way to sweeten a spread like this. Love the idea of the cinnamon in there, that sounds so tasty.
Rachael says
I can't wait to try this! The brand of pumpkin seed butter I loved went out of business. Thank you for explaining the difference between using raw and toasted pumpkin seeds. Have you ever used soaked pumpkin seeds? Thanks!
Katie Trant says
Hey Rachel! I've actually never tried using soaked pumpkin seeds, so I cannot say how they would turn out in this recipe.
Grant says
Great recipe. I saw a jar at the local grocery store but it was wicked expensive so decided to make my own. It turned out awesome.
Katie Trant says
Woohoo! So happy to hear that, Grant!
Debra says
I didn't have enough pumpkin seeds so I made with half pumpkin seeds, half sunflower seeds, 1/2 tsp of salt and 2 tbsp coconut oil. It's delicious ! I wanted to make it without the oil, but it didn't come together like a butter without it. Is that because the sunflower seeds contain less fat?
FYI: Half the salt is plenty.
Thank you for the recipe and inspiration ! Bless you ! ♥️🌻🌿
Katie Trant says
Hey Debra! It can really vary from batch to batch. Sometimes you need to add a bit of oil to loosen things up, and sometimes you don't. I think it depends on how old the seeds are, and probably other factors as well.
Debra says
Oh yes, that makes sense and understandable of course. Thanks for your reply ! I'll try it again with just the pumpkin seeds when I get more. It's still yummy with the added sunflower seeds also 😋 🌻♥️
Ashling says
Great recipe! Can you add flaxseeds or chia seeds to the butter? I'd like to add them to up the omega 3 as pumpkin seeds are high in omega 6 but not 3, but I'm not sure at what stage they should be added as I'd imagine they would grind up more quickly?
Katie Trant says
Hey Ashling! I've never tried adding flax or chia to this recipe so can't say for sure how it would turn out or how it might impact the texture. Personally, I'd just sprinkle some chia seeds on my toast with pumpkin butter, or get them in another meal. If you do try adding them, please let us know how it turns out!
Ashling says
Hi Katie, that is a good idea about sprinkling as it would add more texture as well. I might try both ways and see which I prefer. Will do 🙂
Janet says
Had huge bag of pumpkin seeds from Costco and no way could I snack through all. So today, tried this recipe to have crackers with the seed butter. Recipe turned out wonderful. Took about 10 minutes in my food processor, added a heaping teaspoon of coconut oil to thin it out and pinch of salt. Is delicious, spreads easily and will use up the seeds. So very good for you. P.S. my ears are still ringing from food processor whirling noise even with a few stops.
Katie Trant says
Hey Janet! I know, those machines can be noisy! I'm glad the recipe worked out well for you and that you enjoyed it as much as we do 🙂
Susan Ottwell says
A great sub for peanut butter; I'm not allergic, I just don't like it. Sunflower seeds also make a great butter. I usually add a tablespoon or so of olive oil. I like olive oil, it's a bit more healthful, and I like my butters just a little soft. I usually use them in making chia puddings, ice creams, and smoothies. With all the effects of cancer and the side effects of treatments, I need all the varied nutrition and calories I can get in a form I can at least tolerate. Besides, it's fun making it.
Katie Trant says
Hey Susan, I agree it's a great sub for peanut butter. Glad you enjoyed this recipe!
Dave says
Love this reciepe. Just wondering could you add this to anything you use a flavour ie buttercream, paste etc
Katie Trant says
Hey Dave! I've never tried adding this to another recipe for flavour, but certainly doesn't hurt to try. Let me know if you try something out!
Cathy says
I just followed this recipe! Very good and easy. Do I have to refrigerate after?
Katie Trant says
Nope, you can just keep it at room temperature for a couple of weeks. Of course, you can keep it in the fridge if you prefer.
Maartje Douwes says
Just made this. Funny how everything that i saw in the photos happened that exact same way in the processor.
One tip; 1 tsp of salt is a lot. It makes it very salty. Matter of taste of course, but I will use half of that next time. Thanks for the recipe!
Katie Trant says
Thanks for the comment, Maartje! You're not the first person to comment about the salt so I'll make a note to adjust the quantities.
Melissa says
Hi Katie! I’m excited to make this for my infant who has nut allergies. That said, I’d like to buy seeds made in the US. I see a couple of options, but they aren’t sprouted. In that case, would the first step be to sprout them prior to roasting them? Thank you!
Katie Trant says
Hey Melissa! You don't need sprouted pumpkin seeds for this recipe. Just regular ol' shelled pumpkin seeds from the grocery store will do the trick.
Lisa says
I’ve been at it for ages but it won’t turn into a nut butter consistency. Could it be cause I didn’t use enough? I used less pumpkin seeds as I don’t need that much nut butter
Katie Trant says
Hi Lisa. It could indeed be because you're using a smaller amount of pumpkin seeds so your food processor is having a hard time blending them up. Either that, or the seeds could benefit from a little drizzle of oil to help loosen them up.
Michelle Diaz says
Hi! I’m excited to try this, as I’m allergic to all nuts now in middle age. Do you have a particular brand you recommend? I usually snack on Go Raw Sprouted Pumkin seeds. Do you think those work for this recipe? Please advise. Thanks!
Katie Trant says
I'm sure that any pumpkin seeds you pick up will be perfectly fine. I just usually pick up whatever's on sale and go from there!
Kathy says
I developed a digestive intolerance of peanuts after many years of eating peanut butter every day. Now I eat almond butter and, as of today, pumpkin seed butter. It was even easier to make than almond butter! I didn't add any extra oil, just kept processing the toasted seeds until they were pulverized enough to free up the oil in them (about 10-12 minutes in a Cuisinart).
This butter actually tastes more like peanut butter to me than anything else. It's really good on raisin cinnamon bread!
Katie Trant says
Oooh, I love the idea of this on cinnamon raisin bread! Great idea!
Ruchi says
Hi, thanks for the recipe. I have lately been having peanut butter sweetened with dates. Do you think I could do that with this recipe too? How do you think that will turn out?
Katie Trant says
Hey Ruchi, I've never tried sweetening this recipe, but you could certainly give it a try and let us know how it turns out!
Obi Braxton says
Way too salty annoyed wasted a good batch aswell because the consistency was near perfect ! For this recipe I’d say for people to use 1/4 teaspoon like some one else said and add more to your own taste DO NOT start with 1 teaspoon of salt.
Katie Trant says
Hey Obi, that's such a bummer. In this recipe I used flaky sea salt, which is considerably less salty than table salt or kosher salt. A teaspoon of table salt and a teaspoon of sea salt aren't the same thing, so that may have been the issue. I will add a note to the recipe - thanks for your feedback.
Georgia says
I'm really struggling to get this to a good consistency. I like it on the runnier side and I keep adding oil but it seems like it's getting more crumbly! Any tips?
Katie Trant says
Hi Georgia, it's so hard to know without actually being there. Did you toast the pumpkin seeds? Do you know how old they are? Seems odd that it would be getting more crumbly with added oil - you should only need a splash or two to get it to the right consistency.
Natalie McDougall says
Way too salty! Had to make another non salted batch just to make it palatable...and it was still too salty. This recipe needs on 1/4 teaspoon salt!
Katie Trant says
Hey, bummer it turned out too salty for you! Different palates respond to different amounts of salt, so I always urge people to go bit by bit. There's also a difference between types of salt - so if you used table salt rather than flaky sea salt (which is what I use) the recipe would turn out much saltier.
Sheila Martin says
Great Article! I discovered pumpkin seed butter about a year ago, and I was THRILLED. I lost my teeth, and I miss nuts and seeds, but after finding pumpkin seed butter, I was hooked. I make my own in bullet blender, and eat it daily, usually in cold pumpkin seed butter street tacos, with a little shredded cheese and micro greens.
Walnut butter is good too, and I'm going to try pistachio butter.
Maria says
This turned out great. It took me about 30 minutes to get it to the desired consistency in my food processor (not sure why since I made pistachio nut butter a while back and it took me 15 minutes), but worth it! I used 1 1/2 cups pumpkin seeds (toasted them first) & then at the end added 1/4 tsp salt. I'm looking forward to using it often! Thanks!
Katie Trant says
I find this is pretty common with pumpkin seed butter for some reason. It only takes me about 5 mins to make almond butter, but the pumpkin seeds are much more resistant to being broken down. You can expedite it by adding a little bit of coconut oil, or mixing in some other nuts or seeds. But pure pumpkin seed butter (my favourite!) takes time.
Brandy says
Tried this tastes like almond butter which is great since I have nut allergy and miss my almond butter with apples.
Elizabeth Hughes says
This sounds too yum for words, and the health benefits are outstanding. Am going to make this!!!
Christine @ Happy Veggie Kitchen says
Smoked salt is such an amazing touch in this seed butter! Amazing recipe, thank you!
Sugar and Cinnamon says
I've never tried pumpkin seed butter but it sounds really interesting! And maybe a great alternative to nut butters for people with allergies. Thanks for sharing 🙂
themuffinmyth says
Definitely a great alternative for those who are allergic to nuts!
Kathleen says
Note to self: 1/2 teaspoon salt is perfect for this.
Good seed butter. Thanks.
kellie@foodtoglow says
Love using my Vitamix to make nut and seed butters. It is good that you pointed out looking at the origin of seeds and nuts. Pine nuts are nearly always from China these days too. At least you can tell by looking at them as they are always smaller and rounder. I wonder if there is a visual difference between Chinese and non-Chinese pumpkin seeds?
themuffinmyth says
I didn't know that about pine nuts! Good tip. I'm not sure if the Chinese pumpkin seeds are visually different, but it's something to look into for sure.
Sandra says
I just got finished making some chestnut butter last night and this morning you bring me THIS. Now I have to try some 🙂 I love pumpkin seeds but I don't think I have ever had a pumpkin seed butter. It sounds delicious with some smoked salt.
themuffinmyth says
I saw your chestnut butter on FB, Sandra! It looked really good. I hope you give this version a try, it's really tasty and nutritious.
Antonia U. (@health_inspirer) says
I LOVE pumpkin seed butter. I know a lot of people dislike the flavor, but it reminds me of my much beloved pumpkin seed oil. I've never tried making it myself though but I should probably give it a go once I'm back home for Christmas and have a food processor to work with.
themuffinmyth says
Who dislikes the flavour! It's so good! It's definitely different from other nut or seed butters, but I love the flavour. I haven't had pumpkin seed oil in a long time, but I used to love it on salads. Good reminder. I'll have to get some again soon!