Pumpkin Seed Butter

I'm way into fruit, nut and seed butters. Peanut butter, almond butter, sunflower butter, apple butter, pumpkin butter....I love 'em all. With HalloWEEn just days away, there seems to be pumpkin seeds everywhere you look in my kitchen. It got me to thinking_ why not pumpkin seed butter? I don't know of anyone who sells it, so why not make it?

This is an awesome recipe for getting your kids involved in cooking. My little ones had a blast making it with me. After I toasted and cooled the seeds, we put them in the food processor and watched the seeds change shape and texture several times. Every time we took the top off, the aroma of toasted pumpkin seeds filled the kitchen. The kids were totally fascinated by it and loved tasting it.

Pumpkin seeds are an excellent source of manganese, magnesium, iron and protein, which makes this butter perfect on a sandwich or even served as a dip with celery or apples. Plus, if your kids have nut allergies or attend a nut free school, a good peanut butter alternative like this one is a great spread to add to your lunch time ingredient arsenal.

At this time of year when the weather is getting cool and you're looking for more fun activities to do inside, this is one that will stimulate all of your kids senses -- especially their taste buds!

[amd-recipeseo-recipe:169]

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Pumpkin Seed Butter (Makes 1 1/2 Cups)

Prep Time: 0 mins Cook Time: 15 mins

egg free

dairy free

gluten free

Ingredients

  • 3 Cups Hulled Pumpkin Seeds (aka Pepitas)

Preparation

1. Preheat oven to 350 degrees.
2. Place the pumpkin seeds on a cookie sheet and bake for 15 minutes or until golden.
3. Allow the pumpkin seeds to cool.
4. Place the seeds in a food processor and puree for 5-6 minutes, occasionally scraping down the sides with a spatula (you need to puree the mixture so it eventually becomes smooth- you don’t need to add any additional oil).
5. Serve on bread with honey, or celery or apple slices.
* This pumpkin butter can be refrigerated for up to 2 weeks.

Accompaniments

Honey, Celery, Apple, Bread

Make N' Share!
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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38 comments

  • JEnnifer

    Is it sweet kind of like apple butter?

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    • Jen

      No, it is more like almond butter

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  • Margaret

    I'm really looking forward to making this! My husband loves pumpkin seeds too- it'll be a treat for all of us!

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  • Talea

    This came at the perfect time! We just got 3 pumpkins for us from our field trip yesterday and 1 extra one a friend wants us to puree for pies when I do ours. :) I was wondering what to do with all those seeds! Thank you!!

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  • Wendy

    Do you have any tips for removing the pumpkin goo and strands from the seeds? I always end up throwing out the seeds since I don't have a simple way to clean them.

    leave a comment

    • Lisa J

      I would like to get tips on this, too.

      leave a comment

    • Evelyn

      Empty them into the sink with about 3 inch of water the seeds will float to the top and the Pumpkin goo to the bottom. then just take a skimmer and get the seeds out!

      leave a comment

  • Lisamarie

    This sounds soooo good!

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  • Jessica

    What is the best way to hull pumpkin seeds?

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  • [email protected]

    What a great idea! We love nut butters, and pumpkin seeds. Will definitely be making this!

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  • Amy

    How do you think this would go in your peanut butter pancakes?

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    • Catherine

      It would work great!!

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  • Chelsea

    Our local organic grocery store carries a few different brands of ready made pumpkin seed butter, but the one we've bought is by \"Nuts to You\". Making it yourself is defininitely fun though!

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  • Hallie Daily Bites

    I don't have kids but I love reading your blog! It's such fun to see the healthy twists you put on simple kid-friendly foods...I think your kids probably eat better than most adults!

    Thanks for the pumpkin butter recipe. I never knew seed butter was so simple to make!

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  • Maryea Happy Healthy Mama

    Perfect timing! We are carving some pumpkins tonight and I would love to try some pumpkin seed butter. Thanks!

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  • Kristi

    I tried to make this, but it came out really dry. Perhaps I toasted the seeds too long? It seemed to need some moisture. It was still tasty, just rather crumbly.

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    • Megan

      I had the same problem!

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  • Shannon

    I would love to make this but I can't seem to find any seeds (or dried fruit for that matter) that are not processed on equipment with peanuts. I have a severely peanut allergic child and can't do anything that has a cross contamination risk. Does anyone know of a brand that is not made on the same equipment?

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    • Debra

      bobs red mill has a very thorough cleaning process and they donate the forst 5 pounds of seeds run through their machines, just to be certain. My nut allergic son never had a problem with their seeds. You can always rinse or soak if you cant find or are nervous to try them. http://www.amazon.com/dp/B000EDG4TE/ref=as_li_tf_til?tag=nutritiousfoods-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=B000EDG4TE&adid=0916WX74ERMN49TYDD6T&&ref-refURL=http%3A%2F%2Fwww.beyondprenatals.com%2F

      leave a comment

  • Neville Pershall

    Thanks for sharing your knowledge in this article.
    However, I think I don't quite follow, could you elaborate a bit?

    Thanks

    leave a comment

  • Jake

    here are some of the recipes that we can do with pumpkin: http://topics-articles.blogspot.com/2010/10/pumpkin-recipes-during-halloween.html

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  • Zaee

    I would also like to know the best way to hull the seeds. dry them out first?

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    • Catherine

      I buy hulled seeds from Trader Joe's. You can buy them already shelled which makes it a lot easier.

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  • Zaee

    thanks. No TJ's here in Belgium. I miss it!
    I have painstakingly hulled them and toasted them up. pureeing them now but its still pretty dry. i hope this turns into butter soon.

    leave a comment

  • Jill

    This came out really dry for me also. I decided to add some vegetable oil. I ended up adding between 2 and 3 tbsps of oil and now it is great. I just added a little bit at a time and worked it in with a spoon.

    Thanks for this great idea !!

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  • Javier Lovin

    I feel powerful! I read the manual installation of the pool skimmer with terms that did not know English and I did well! :D

    leave a comment

  • momma2boys

    I made this and it turned out very crumbly...I didn't want to waste it so I made some of your oatmeal on-the-go bars (which my 22 month old loves) and added the crumbly stuff to the batter. They came out amazing.

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  • Chris

    Re crumbly pumpkin seed butter. In my experience, this may be due either to not processing the seeds for long enough or not toasting them at the correct temperature for the right time. By the way, it is almost impossible to make proper pumpkin seed butter(or any other seed or nut butter for that matter) from raw seeds...they do go very crumbly and it takes ages to get anywhere with a food processor. Adding oil is merely cheating and all you get is ground seeds in oil. You should never have to add any oil to real nut or seed butters. After all,they all contain around 50% oil already in their narural state. I roast them in a shallow tray 250g(8oz)at 150 deg C(300 deg F) for 20-25 mins. You need to keep a note of the smell coming from the oven. Seeds and nuts vary. It should be a pleasant not burnt smell. Overroasting is as bad as no roasting. Once in the food processor, the seeds go through various stages of consistency. The aim is to beat out the oil from the seeds. Toasted seeds release the oil more quickly. At first the paste rises up the sides of the processor. You have to keep knocking it down repeatedly. Be patient! Then it begins to form a big clump which needs to be cut up and broken down a number of times. More patience! Finally the butter will start to form and eventually will be evenly swept round the bottom of the processor like a potter working with clay. This butter will have the consistency of caramel fudge. This is how it should be naturally. The shop bought varieties are often \"diluted\" with cheap palm oil and of a thinner consistency to help them spread better from the fridge. I prefer to eat my butter by the spoonful, or put it on jacket potatoes etc., but it will certainly spread on toast and crackers easily enough. You can also make various dips using these types of butters as a base. I hope these tips which I learned through trial and error will be useful for you.

    Good luck,
    Chris.

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  • Chris

    Addendum: I did have a go at making pumpkin seed butter from raw dehulled green pumpkin seeds yesterday. It took over two hours in a food processor to get the butter to the right consistency....what you might call a labour of love. I had to rest my processor frequently to guard against overheating. I didn't want to burn out my faithful RobotChef which has lasted me over 25 years and is no longer available at a sensible price. Commercial butter machines would no doubt do the job much more quickly. They use a combination of beating and high pressure. The raw pumpkin seed butter does taste nice, but obviously without the pleasant aroma of toasted seeds. Using toasted seeds and nuts I usually allow for around 30 minutes for processing.

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  • Andrea

    Made this today and after about 1/2hr my food processor died. :( Maybe not something to try on a cheapy food processor!

    leave a comment

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  • Lissy

    Hi i don't have a food prosseser what can i use to substitue?

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    • Catherine

      I wouldn't use a blender because things like butters tend to just get stuck below the blades and it doesn't blend well. You could try going old school and using a mortar and pestle plus lots of arm strength!

      leave a comment

  • Beccaeve

    I just made this. I think I roasted the seeds a little too much, but it still wonderfully. At first I didn't think it would ever come together, at least without overheating the food processor, but all of the sudden it was rich and creamy and delicious!

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  • Mitch J.

    I bet kids will go crazy over this pumpkin seed butter, combine it with anything, it's delicious!

    leave a comment

  • Zhenya Delate

    Hi there, this pumpkin seed butter recipe is delish!!! Thanks for sharing :) I know this post is a couple of years old, but now there is a raw food version that you can buy in natural food stores by a company called \"Rejuvenative Foods\". I just came across their pumpkin seed butter page here http://www.rejuvenative.com/products/Pumpkin-Seed-Butter.html . Cheers and Happy Thanksgiving everyone!

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  • Mike

    I just heat at 170 for 20 minutes or so. The higher the heat the more likely you are to oxidize the oils. Oxidized fats are no good! Not sure exactly when that happens but 350 sounds high.

    leave a comment