Homemade Pumpkin Seed Butter (or Pepita Butter)
A simple pumpkin seed butter made with only two ingredients if you are counting the salt. Creamy and super healthy spread perfect for breakfast or for a snack.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Vegan Recipes
Cuisine: American
Diet: Vegan
Servings: 10
Calories: 107kcal
- 2 cups g/ 8.5 oz/ 2 cups pumpkin seeds 8.5 oz/ 240 g
- 1 teaspoon fine sea salt OR 1-2 teaspoons sweetener + 1 pinch of salt (Note 1)
Roast: Preheat the oven to 165 degrees Celsius/ 330 degrees Fahrenheit. Line a baking tray with aluminum foil. Spread the pumpkin seeds on the tray in a single layer. Roast for about 15 minutes, shaking halfway through. Keep an eye on the seeds; they should not get too dark; it depends on your oven.
Let cool: Remove from the oven, transfer to a plate, and cool for about 10 minutes.
Process: Transfer to the bowl of a food processor (Note 2). Process at high speed for about 15-20 minutes, stopping the machine repeatedly and scraping the paste from the sides and bottom of the bowl. Make a short pause once in a while if your food processor tends to get too hot.The butter will go from crumbly to pasty, then smooth. Add salt: Once the butter is perfectly smooth and creamy, add the salt and stir well to mix.
Sweetener: If you wish to make a sweet version, add a sweetener of choice and just a pinch of fine sea salt. Then, transfer the butter to a clean jar.
- Sugar, xylitol, stevia, honey, maple syrup - all to taste.
- I use a Thermomix. Use a strong food processor or a high-power blender.
- Don't overheat the blender or food processor; it should not get too hot, or it might break. Instead, take breaks and let it cool down shortly from time to time.
Serving: 1/10 of the butter | Calories: 107kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 216mg | Fiber: 4g