Pumpkin seed butter is the kind of kitchen magic that happens when you least expect it. Last fall, I found myself with a mountain of pumpkin seeds after a Halloween carving marathon, and honestly, my first thought was, “What on earth am I supposed to do with pumpkin seeds now?” Also, my pantry was already bursting with random jars, but I couldn’t resist trying one more thing.
So, I cranked up my oven, ignored the mess, and decided to see if I could turn those seeds into something a little more exciting than basic snacks. First, the toasty smell filled my kitchen, and I could barely wait to see if this would turn into a healthy pumpkin butter recipe. Finally, after a bit of blending (and a lot of scraping down the food processor sides), I had the smoothest, greenest spread. It was a total win, even if I did get pumpkin seeds everywhere.
My Kitchen Story
First, let me confess: I’m never the tidy chef, especially when it comes to seed recipes. The first time I tried making pumpkin seed butter, my counters looked like a squirrel’s dream. However, once I figured out the baked method, things got easier. Roasting the seeds really brings out their nutty flavor—plus, it makes your whole house smell like autumn. You know that feeling when you’re multitasking, maybe prepping for something like this Cranberry Turkey Stuffing Balls Baked Recipes and realize you forgot about the seeds in the oven? Yes, I’ve done that. But if you keep an eye on them, the payoff is worth it.
Also, I love that you only need a handful of fall ingredients to whip up this butter pumpkin treat. So, even if you’re new to vegan pumpkin seed recipes, you’ll feel right at home. Then, after roasting, the real fun starts—just dump everything in the food processor and let it whirl. Sometimes I sneak in a spoonful of honey for a hint of sweetness, but you can easily skip it for a vegan twist. If you’re searching for more baked inspiration, check out this Baked Mediterranean Flatbread Pizza Recipe Easy And Delicious—it’s a regular in my oven, too.
What Makes It Stand Out
Finally, what I adore about pumpkin seed butter is its versatility. You can spread it on toast, swirl it into oatmeal, or use it as a dip for apple slices. Also, if you’re curious about pumpkin seed powder recipes or wondering how to use pumpkin butter, this is a great jumping-off point. So, even amid the kitchen chaos, you’ll end up with something creamy, nutty, and totally snack-worthy. And if you’re anything like me, you’ll probably be licking the spoon before it ever makes it to the jar.
What You’ll Need
| Ingredient | Quantity |
|---|---|
| Raw unsalted pumpkin seeds | 2 cups |
| Salt | 1/2 teaspoon |
| Melted coconut oil | 1 tablespoon |
| Honey | 1 tablespoon |
Handy Kitchen Helpers
First, you’ll want a sturdy baking sheet for toasting those pumpkin seeds. Since this pumpkin seed butter recipe is baked, the oven does all the heavy lifting in coaxing out the nutty flavors. I find a rimmed sheet works best, so the seeds don’t make a run for it when you give them a shake halfway through. Also, a food processor is key—don’t try to swap it for a blender unless you’re ready for a workout scraping down the sides every minute.
Then, a spatula will help you get every bit of that creamy goodness out of the processor. If you’re out of coconut oil, olive oil can work in a pinch, though it brings a slightly different flavor. However, I’ve seen some folks make a vegan pumpkin seed recipe by swapping honey for maple syrup—just another way to keep it plant-based and delicious. If you’re looking for more cozy fall ingredients ideas, check out my Pan Fried Chicken Piccata Meatballs and One Pot Merry Me Chicken Pasta for easy dinner inspiration.
Finally, if you’re curious about the nutrition of pumpkin seed butter or want more healthy snack ideas, the tips at MyPlate.gov are super helpful for families and anyone looking to eat well. There’s something so satisfying about making your own seed recipes at home, and this one is always a hit!
Step-by-step method for a Roasted recipe
Step 1
First, preheat your oven to 350°F. Spread the pumpkin seeds evenly over a baking sheet. Try not to crowd them, since even spacing helps them roast evenly and get that lovely toasted flavor. If you’re thinking about what to do with pumpkin seeds, this is a great way to start.
Step 2
Next, bake the seeds in the oven for 6 to 8 minutes. Watch closely, as ovens can be a little unpredictable. The seeds should turn lightly brown and give off a nutty aroma. Sometimes, I leave them an extra minute if I want a deeper flavor, but don’t let them burn!
Step 3
Then, transfer the warm seeds to a large food processor with the salt. Process until the seeds release their oils and the mixture becomes smooth and creamy. You may need to pause and scrape down the sides a few times. This step usually takes 5 to 10 minutes. Once it’s smooth, slowly drizzle in the melted coconut oil and honey. Continue processing until your pumpkin seed butter is just right for spreading.
Tips and tricks to make this Roasted recipe shine
However, roasting the seeds well is key—don’t skip that golden toast in the oven. Try using a silicone spatula to scrape the sides of your processor, as it keeps things moving and avoids waste. Also, if you like a little crunch in your pumpkin seed butter, reserve a tablespoon of seeds and stir them in at the end. For those looking for a healthy pumpkin butter recipe, this one’s naturally sweetened and easy to adjust. You can use it in seed recipes or even swirl it into oatmeal. Finally, if you enjoy comforting dinners, check out the Easy Slow Cooker Mississippi Chicken Recipe or the Creamy Ranch Chicken Recipe Made Easy In Your Slow Cooker Crockpot for more inspiration. Sometimes, a homemade spread and a cozy meal make the perfect fall kitchen combo.
What to serve with this Roasted recipe
First, serving pumpkin seed butter is a treat on its own, but pairing it makes everything better. Try spreading it over warm, crusty bread for a comforting snack. Next, it goes beautifully with roasted sweet potatoes or drizzled on steamed veggies for a creamy, nutty finish. If you’re putting together a fall-inspired board, add fresh apples and crunchy carrots on the side. Also, it’s a fun dip for crackers or even as a swirl into your morning oatmeal. For a hearty dinner, serve it alongside this Easy Slow Cooker Chicken Burrito Bowl, or spoon it over grains for extra flavor. Finally, don’t forget a dollop on roasted pumpkin for a double hit of autumn flavor—perfect for anyone who loves fall ingredients!
How to store and reheat
Because this recipe uses the roasted method, you’ll notice it keeps its flavor and texture a bit longer than raw versions. Store pumpkin seed butter in a glass jar with a tight lid in the fridge. It stays fresh for up to two weeks. If it thickens up, simply let it sit at room temperature for a few minutes before stirring. Reheating isn’t usually needed, but if you prefer it softer, warm it gently in a bowl of hot water—never the microwave, as that can change the texture. Also, if you love slow-cooker meals, check out this Slow Cooker Marry Me Chicken Recipe for more cozy ideas.
FAQ
Is pumpkin seed butter vegan?
Yes, pumpkin seed butter is naturally vegan, making it great for plant-based diets.
Can I use pumpkin seed powder in this recipe?
Absolutely! Pumpkin seed powder can be added for extra nutrition or to thicken the spread.
How do I use pumpkin butter?
Try it as a spread, dip, or swirl it into yogurt and oatmeal. There are so many ways to enjoy pumpkin butter!
What can I do with leftover pumpkin seeds?
Roast them for snacks, blend into seed recipes, or sprinkle on salads for crunch.
Is this a healthy pumpkin butter recipe?
Definitely, especially if you use minimal sweeteners and healthy oils. It’s packed with nutrients from the seeds.
Print
Pumpkin Seed Butter
- Total Time: 16-23 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Pumpkin seed butter is a creamy spread made from toasted pumpkin seeds blended with coconut oil and honey for natural sweetness. This homemade butter can be used as a nutritious topping or ingredient in various recipes.
Ingredients
2 cups raw unsalted pumpkin seeds
1/2 teaspoon salt
1 tablespoon melted coconut oil
1 tablespoon honey
Instructions
1. Preheat your oven to 350°F and spread the pumpkin seeds evenly on a baking sheet.
2. Bake the seeds until they are lightly browned and toasted, about 6 to 8 minutes.
3. Transfer the toasted seeds to a large food processor along with the salt. Process until the seeds release their oils and become smooth and creamy, stopping occasionally to scrape down the sides. This should take about 5 to 10 minutes.
4. Once the mixture is smooth, slowly add the melted coconut oil and honey while continuing to process until the butter reaches your preferred consistency.
Notes
Use raw unsalted pumpkin seeds for best flavor.
Honey can be substituted with maple syrup for a fully vegan option.
Store in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 6-8 minutes
- Category: Nut Butter
- Method: Baking and blending
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3
- Sodium: 90
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 13
- Carbohydrates: 6
- Fiber: 2
- Protein: 7
- Cholesterol: 0
There’s something magical about sharing a jar of homemade pumpkin seed butter. It’s cozy, nourishing, and a little bit rustic—perfect for crisp fall days. When you’re ready for more inspiration, don’t forget to check out our slow cooker chicken burrito bowl or try the marry me chicken for easy meals. Also, if you’re a fan of cooking methods like roasting, you’ll love exploring our Cooking Method board for even more ideas. Finally, for daily tips and cozy recipes, follow us on Pinterest. Thanks for being part of our kitchen family!