Homemade Pumpkin Seed Butter

Move over peanut butter; there’s a new healthy spread in town! If you’ve yet to try pumpkin seed butter, then you’re missing out. Deliciously creamy and indulgent, it’s the perfect alternative to nut butter, and what’s more, it’s a fantastic shade of green! Here’s 5 easy steps to making homemade pumpkin seed butter.

You will need: 

• 500g of shelled pumpkin seeds (approximately three cups)
• A food processor

That’s right, all you need to make homemade pumpkin seed butter is pumpkin seeds! You can add a little maple syrup or salt if you like a sweeter or saltier flavor, and of course, you can mix pumpkin seeds with other seeds, like sunflower seeds, to create a seed-butter blend. But for this recipe, we’ve stuck to the basics.

To make your pumpkin seed butter: 

1. Make sure that your pumpkin seeds are shelled! This doesn’t work with shell-on pumpkin seeds - if you are unsure, then check to make sure your pumpkin seeds are green. If they’re white, then they might still have their shells on. 
2. Next, all you need to do is add your pumpkin seeds to your food processor and then process them until smooth.
3. Depending on your food processor’s power, this can take some time - even up to half an hour - and so it is best to process your seeds in short intervals so that your machine doesn’t overwork or overheat. 
4. If at any point the machine or the mixture starts getting too hot, simply turn it off and come back to it once it has cooled down. 
5. Once the mixture has reached your desired consistency, transfer it to a sealable container, and store it in the fridge. 

Our tips

Although this recipe may seem simple, it does require an extra ingredient - patience! When you first start your food processor, it will chop your seeds into tiny pieces, but it will look dry. After a short while, the natural oils in the pumpkin seeds will start to be released, allowing them to be processed further into a clumpy mixture. It can take some time to reach this stage, and you may need to scrape the sides of your food processor down periodically. With time and patience, your seed butter should start to become smoother - at this point, your seed butter is finished whenever it has reached the texture you like. 

And that’s all there is to it! Pumpkin seed butter really is so simple to make if you have the patience to make it - have you ever tried it before?

Check out how to make a delicious almond butter here.

How To Make Healthy and Nutritious Pumpkin Seed Butter At Home

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Category

Appetizer 

Author:

Gillian Brady

Move over peanut butter; there’s a new healthy spread in town! If you’ve yet to try pumpkin seed butter, then you’re missing out.

Ingredients

• 500g of shelled pumpkin seeds (approximately three cups)
  

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• Maple syrup or salt if you like a sweeter or saltier flavor
  

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Directions

1. Make sure that your pumpkin seeds are shelled! This doesn’t work with shell-on pumpkin seeds - if you are unsure, then check to make sure your pumpkin seeds are green. If they’re white, then they might still have their shells on.
   

2. Next, all you need to do is add your pumpkin seeds to your food processor and then process them until smooth.
   

3. Depending on your food processor’s power, this can take some time - even up to half an hour - and so it is best to process your seeds in short intervals so that your machine doesn’t overwork or overheat.
   

4. If at any point the machine or the mixture starts getting too hot, simply turn it off and come back to it once it has cooled down.
   

5. Once the mixture has reached your desired consistency, transfer it to a sealable container, and store it in the fridge.