Pumpkin Seed Butter is an easy vegan, nut-free spread recipe! You can make this recipe at home with toasted pumpkin seeds, maple syrup and vanilla extract in just 30 minutes. It is delicious, simple and better than the store-bought.
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Homemade Pumpkin Seed Butter
For me, I usually buy pumpkin seeds in bulk because it is cost-effective, and we love to keep this green peanut butter always at home to use it in lots of other recipes or just enjoy over toast.
This recipe has a flavor that is reminiscent of pumpkin seeds. Rather than being sweet, it has an earthy flavor that is savory in nature.
This 3 ingredients recipe is my go-to nut-free spread for breakfast. And it is so easy to make; you only need to blitz the pumpkin seeds until they become butter; nothing is easier!
I think after making this recipe more than once, I can say now this is super easy, and I promise you will never go back to the store-bought ones.
What Does Pumpkin Seed Butter Taste Like?
It is a thick and creamy spread with a slightly earthy and nutty flavor. If you enjoy nut butter, you will absolutely be fond of this creamy pumpkin seed butter immediately.
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.
Ingredients
“See the recipe card for full information on ingredients and quantities.”
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.
How To Make Pumpkin Seed Butter?
One: Spread the pumpkin seeds on a baking sheet lined with parchment paper and roast in the oven at 170ºC / 338ºF for 10 minutes.
Pro Tip: 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.
Two: Put the pumpkin seeds in the food processor and blitz for 10-20 minutes, scraping the sides down as you go.
Three: After 20 minutes, the mixture should be thick and spreadable.
Four: Mix in the maple syrup and vanilla extract. Put in a clean jar and keep in the fridge until needed.
What Equipment Do You Need
You only need a professional food processor, one with a strong motor such as Cuisinart. However, you can make this recipe is an ordinary food processor, but it will take much more time. You may also use a high-speed blender such as Vitamix.
Variations & Substitutions
- 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 Seed Butter.
- Use sunflower seeds and make sunflower seed butter.
Uses Of Pumpkin Seed Butter
- Use it the same way you use any nut butter, add a teaspoon to your favorite morning smoothie.
- I love it on top of Sweet Rice Porridge Or Porridge For Breakfast.
- Make a pumpkin seed butter and jelly sandwich for your kids.
- Use it in making desserts such as Peanut Butter Balls, Or Peanut Butter Flapjacks.
- Serve it as a quick snack with some carrot or celery sticks or apple slices.
Recipe FAQs
If it is stored 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, It is the best substitute for nut butter.
No, fresh pumpkin seeds are so soft, and they have a hull around them, which makes it so difficult to break the seeds down into butter.
Transfer the butter to a glass jar or an airtight container and store at room temperature for up to 3 weeks or keep it in the fridge for longer.
More Easy Recipes
- Carrot Cupcakes With Cream Cheese Frosting
- Easy Homemade Raspberry Muffins
- Easy Chocolate Chip Banana Muffins
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Recipe Card
Homemade 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 / 338ºF for 10 minutes.500 g pumpkin seeds
- Put the pumpkin seeds in the food processor and blitz for 10-20 minutes, scraping the sides down as you go.1 tablespoon maple syrup, ½ teaspoon vanilla extract, 500 g pumpkin seeds
- 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 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 butter and would be easily spread on your toast.
Rebecca
I am not allergic to nuts. However, I make this recipe more than making peanut butter.
Kelli
Easy, didn't use vanilla extract; it was so good, and it lasted forever.
Maiana
It turned out amazing. I spread it on toast and top it with honey. So delicious!