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.
- 2 cups pumpkin seeds
- 1 tsp sea salt
- 1-2 tsp 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 tsp 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: 36kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg