A spread that is dairy-free and legume-free is what makes Pumpkin Seed Butter the best among all the other spread recipes. Pumpkin Seed Butter has a flavor that is reminiscent of… pumpkin seeds? Rather than being sweet, it has an earthy flavor that is savory in nature.
Pumpkin seed butter is a thick and creamy spread that's both simple and delicious. If you enjoy nut butter, you will absolutely be fond of this pumpkin seed butter immediately. This recipe is loaded with nutrients and is really quick and easy to prepare! Buying nut butter from the store will no longer be an option for you.
Pumpkin recipes are popular during Autumn, and although it may soon be over now, it does not mean you can no longer enjoy a good pumpkin version of butter. You may have your Pumpkin Seed Butter for breakfast to go with your bread or toast, and you may even include it in your daily smoothie. If you or a family member is allergic to nuts, Pumpkin Seed Butter will do the work instead.
This recipe mostly highlights the taste of pumpkin seeds. Adding a small amount of sweetener to the recipe can help to make it more appealing to children as well as adults. It is entirely dependent on how you intend to use it, however. The addition of a flavor enhancer such as vanilla extract to this recipe makes it even better!
The Origin of Butter Spread
This creamy spread with a delicate flavor is a favorite among so many people. With a piece of morning toast, it's a perfect pairing. Various recipes are enhanced by the addition of this spread. But where and when did it actually originate?
Butter has been around since 2000 B.C., according to archaeological data. Archaeologists have discovered a limestone tablet that is believed to be approximately 4500 years old. It depicts the process by which our forefathers made butter. It is not known who was the first to use butter in a cooking recipe. There is a notion about how humans accidentally discovered the first butter and how it came to be.
The most probable explanation is that a nomad was bringing sheepskin bags filled with milk on the back of his horse or another animal on which he was riding. And, as a result of the horse's activity, the milk in those bags was constantly churned. By the end, when the nomad arrived at his destination, he discovered a creamy and delectable surprise in his luggage, which we now refer to as butter.
Butter became a mainstream product as years passed by. The introduction of nuts into the mixture of butter became so popular that almost every household probably has it to use as a spread for their toast and such. However, many still cannot enjoy the said nut version of butter since some are allergic to nuts. Hence, alterations were done, and an anti-allergic version of the butter with the use of pumpkin seeds was introduced.
Why Does This Pumpkin Seed Butter Recipe Works?
The reason why you should try making your own Pumpkin Seed Butter at home does not merely rely on the fact that it is an easy recipe to make. These are some of the other reasons why you must try this recipe at home:
- It is a 3-ingredient recipe! All three ingredients are also budget-friendly and will not ruin your tight budget as well.
- Quick and easy to make without the complication of long and hard grueling hours just to make a perfect spread.
- It is a go-to version of butter spread when you or someone in the household is allergic to nuts.
What's In This Pumpkin Seed Butter Recipe?
Pumpkin Seeds. In this recipe, pumpkin seeds will serve as your main flavor and ingredient. The nutty taste of this ingredient will be the base flavor for your butter, and the thick consistency it produces when put through the food processor gives this recipe its desired texture.
Maple Syrup. Maple syrup does not only enhance the taste of your butter by adding sweetness to it, but it will also help in making the texture more creamy and thick.
Vanilla Extract. The vanilla extract naturally has a sweet scent and a powerful flavor that distinguishes it from the other ingredients in this recipe. Vanilla extract is used in your pumpkin seed mixture because it provides a sweet, almost caramel-like flavor with a little floral component.
How To Make Pumpkin Seed Butter?
- Spread the pumpkin seeds on a baking sheet and roast in the oven at 170ºC for 10 minutes.
- Put the pumpkin seeds in the food processor and blitz for 10-20 minutes, scraping the sides down as you go.
- After 20 minutes, the mixture should be thick and spreadable.
- Mix in the maple syrup and vanilla extract. Put in a clean jar and keep in the fridge until needed.
Top Tips!
- It is preferable if you are to toast the pumpkin seeds before you blitz them in the food processor. Toasted pumpkin seeds produce a more flavorful and thicker outcome that would be perfect for this recipe.
- Blitz the pumpkin seeds in the food processor until no solid seed remains unprocessed. This will result in a smoother texture of the Pumpkin Seed Butter and would be easily spread on your toast.
Recipe Variations
- You may add cinnamon to the pumpkin seed mixture to add a bit of spice that will tone down the sweetness of maple syrup and vanilla extract.
- Vanilla extract is an optional ingredient in this recipe. You may always skip it if you prefer a mellower flavor for your Pumpkin Seed Butter.
Serving Suggestions
There are endless ways to enjoy your Pumpkin Seed Butter. Among the first and most common ways to serve this dish is by spreading it on your bread, toast, or muffins. It is also a good topping for your oatmeal. Instead of using maple syrup to drizzle on top of a pile of pancakes, why not use Pumpkin Seed Butter instead too? Because of its creamy and thick texture, It is also a good ingredient in baking cookies!
Recipe FAQs
If it is stored Pumpkin Seeds Butter at room temperature, it will go rancid more quickly. So, yes, you must keep it in the fridge. Also, if you store it in an airtight glass container, it will last for a longer period.
Yes. In fact, Pumpkin Seed Butter is the best substitute for nut butter.
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Pumpkin Seed Butter
Ingredients
- 500 g pumpkin seeds
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract (optional)
Instructions
- Spread the pumpkin seeds on a baking sheet and roast in the oven at 170ºC for 10 minutes.
- Put the pumpkin seeds in the food processor and blitz for 10-20 minutes, scraping the sides down as you go.
- After 20 minutes, the mixture should be thick and spreadable.
- Mix in the maple syrup and vanilla extract. Put in a clean jar and keep in the fridge until needed.
Notes
- It is preferable if you are to toast the pumpkin seeds before you blitz them in the food processor. Toasted pumpkin seeds produce a more flavorful and thicker outcome that would be perfect for your Pumpkin Seed Butter.
- Blitz the pumpkin seeds in the food processor until no solid seed remains unprocessed. This will result in a smoother texture of the Pumpkin Seed Butter and would be easily spread on your toast.
- You may add cinnamon to the pumpkin seed mixture to add a bit of spice that will tone down the sweetness of maple syrup and vanilla extract.
- Vanilla extract is an optional ingredient in this recipe. You may always skip it if you prefer a mellower flavor for your Pumpkin Seed Butter.
Nutrition
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It turned out amazing. I spread it on toast and top it with honey. So delicious!