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–+ servings
homemade pumpkin seed butter.
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5 from 4 votes

Homemade Pumpkin Seed Butter

This homemade pumpkin seed butter is a vegan, nut-free spread made with only 3 ingredients in just 30 minutes! It is so delicious, simple, and better than store-bought.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: DIY
Cuisine: American
Diet: Vegan Diet
Servings: 20 servings
Calories: 143kcal
Author: Radwa

Equipment

  • Food Processor
  • Baking sheet
  • Measuring spoons

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

I highly recommend to toast the pumpkin seeds before you blitz them in the food processor. Toasted pumpkin seeds produce a more flavorful and thicker texture.

Nutrition

Serving: 1serving | Calories: 143kcal | Carbohydrates: 3g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 2mg | Potassium: 205mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg