Pumpkin seed butter Recipe

American · Condiment · 20 min total

A rich, nutty, and creamy spread made from roasted pumpkin seeds, perfect for toast, smoothies, or as a dip.

Ingredients

• 2 cups raw pumpkin seeds (pepitas)
• 1/2 teaspoon salt
• 1-2 tablespoons neutral oil (e.g., grapeseed or sunflower), optional

Instructions

1. Preheat oven to 350°F (175°C). Spread pumpkin seeds on a baking sheet and roast for 8-10 minutes, stirring halfway, until fragrant and lightly golden.
2. Allow seeds to cool for 5 minutes.
3. Transfer seeds to a food processor. Add salt and optional oil. Process for 5-10 minutes, scraping down sides as needed, until smooth and creamy.
4. Taste and adjust salt. Transfer to an airtight jar.

Tips

• Store in the refrigerator for up to 2 months.
• Add a pinch of cinnamon or maple syrup for flavor variation.
• If the butter is too thick, add more oil, 1 teaspoon at a time.

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