This homemade pumpkin seed butter is a vegan, nut-free spread recipe. It is made with toasted pumpkin seeds, maple syrup and vanilla in just 30 minutes!
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.
To store: 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.Equipment: Use a professional food processor, one with a strong motor.