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Easy Homemade Pumpkin Seed Butter

Easy Homemade Pumpkin Seed Butter

Melena
This Easy Homemade Pumpkin Seed Butter is a creamy, nut-free spread made with roasted pumpkin seeds (pepitas) and no unnecessary additives. Naturally vegan and gluten-free, this simple pumpkin seed butter recipe is budget-friendly, allergy-friendly, and perfect for toast, smoothies, oatmeal, and healthy snacks.
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Prep Time 5 minutes
Cook Time 10 minutes
Blend Time 8 minutes
Total Time 23 minutes

Ingredients
  

  • 2 cups raw shelled pumpkin seeds pepitas
  • Optional: 1–2 teaspoons olive oil if needed for smoothness
  • Optional: pinch of salt
  • Optional: 1–2 teaspoons honey or maple syrup

Instructions
 

  • Roast the Seeds (Recommended):
  • Preheat oven to 350°F.
  • Spread pumpkin seeds evenly on a lined baking sheet.
  • Roast for 8–10 minutes, stirring once, until lightly fragrant.
  • Let cool completely.
  • Blend:
  • Add cooled pumpkin seeds to a food processor.
  • Blend on high for 1–2 minutes, then scrape down sides.
  • Continue blending for 5–8 minutes total.
  • The mixture will move from crumbly → clumpy → thick paste → smooth and creamy.
  • Adjust Texture:
  • If too thick, add 1 teaspoon olive oil at a time and continue blending.
  • Blend until smooth and glossy.
  • Season (Optional):
  • Add salt or sweetener if desired.
  • Blend briefly to combine.
  • Store:
  • Transfer to an airtight jar.
  • Allow to cool completely before sealing.

Notes

  • Blend longer than you think—smoothness takes time.
  • A high-powered food processor works best.
  • Stir before serving if natural oils separate.
  • Store at room temperature up to 1 week or refrigerate up to 1 month.
  • Refrigeration thickens texture slightly.