Pumpkin Seed Butter
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.
Calories 36 kcal 2 cups pumpkin seeds 1 teaspoon sea salt 1-2 teaspoon neutral flavoured vegetable or nut oil if needed
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. 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, 1 teaspoon at a time, and tasting between each addition.
Scrape the pumpkin-seed butter into a clean jar.
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.
Calories: 36 kcal | Carbohydrates: 1 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 1 g | Sodium: 117 mg | Potassium: 52 mg | Fiber: 1 g | Sugar: 1 g | Vitamin C: 1 mg | Calcium: 3 mg | Iron: 1 mg