I created a simple 4-ingredient Pumpkin Seed Recipe that comes together in about 20 minutes and I use it on applesauce muffins and in smoothies.

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I discovered this pumpkin seed butter by accident and I still get a little smug about it, because it tastes like something artisan would charge too much for. I used raw pumpkin seeds, shelled (pepitas), toasted for extra flavor or left raw if you prefer and a neutral oil such as avocado or grapeseed oil to smooth it out, and the result got me wondering why I’d ever bought jars before.

I actually typed Pumpkin Seeds Recipe Easy into the search bar out of curiosity and it led me here, because I kept asking What To Do With Pumpkin Seeds till I finally made it.

Ingredients

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Pumpkin seeds are nutty, high in protein and fiber, make it rich and savory.
Toasting boosts flavor it adds crunch and deeper roasted notes, tastes more complex.
Neutral oil smooths texture helps blend, adds healthy fats without masking taste.
Maple syrup gives gentle sweetness, a little goes far, adds warm maple notes.
Honey makes it stickier and sweeter floral undertones use if you want bold.
Sea salt lifts flavors balances sweetness, tiny pinch transforms overall taste.
Pepitas pack magnesium zinc and iron, good for nerves and immune system.

Ingredient Quantities

3 cups raw pumpkin seeds, shelled (pepitas), toasted for extra flavor or left raw if you prefer

1 to 2 tablespoons neutral oil such as avocado or grapeseed oil, add more if needed

1 to 2 tablespoons pure maple syrup or honey, depending on how sweet you want it

1/2 teaspoon fine sea salt, plus a pinch more to taste

How to Make this

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1. Preheat oven to 350 F (175 C) only if you want a nuttier flavor; spread 3 cups raw pumpkin seeds (pepitas) in a single layer on a rimmed sheet and toast 8 to 10 minutes, stirring once, until fragrant and just turning color; watch closely so they dont burn.

2. Let the pepitas cool a few minutes so they arent scalding, or skip roasting and use them raw if you prefer a greener taste.

3. Put the 3 cups pepitas into a high speed food processor or powerful blender and pulse a few times to break them up, then run it continuously until they turn into a coarse crumb.

4. Stop and scrape down the sides with a spatula every 30 to 60 seconds so everything processes evenly; at this stage it will look dry and sandy, that’s normal.

5. As the seeds begin to clump and release oil, drizzle in 1 tablespoon neutral oil (avocado or grapeseed) and keep processing; add up to 1 more tablespoon, 1 teaspoon at a time, if you want it creamier or your machine is struggling.

6. When the butter is smooth and spreadable, add 1 to 2 tablespoons pure maple syrup or honey and 1/2 teaspoon fine sea salt, pulse briefly to combine, then taste and add a pinch more salt or a touch more sweetener if needed.

7. If the processor gets hot, pause and let it cool for a minute or two; overheating can make the motor strain and give a slightly bitter finish.

8. Transfer the pumpkin seed butter to a clean jar, press down to remove air pockets, seal and let it cool; it will firm up a bit in the fridge, or loosen if you leave it at room temp for a few minutes.

9. Store in the refrigerator for up to 2 weeks or freeze portions for up to 3 months; to re-soften, warm a little in the microwave or stir in a tiny extra splash of oil.

Equipment Needed

1. Rimmed baking sheet or cookie sheet for toasting the pepitas
2. Oven or toaster oven plus oven mitts for safety
3. High speed food processor or powerful blender to make the butter
4. Rubber or silicone spatula to scrape down the sides
5. Measuring cups and spoons (3 cups, tbsp, tsp)
6. Airtight jar or container for storing the pumpkin seed butter
7. Mixing spoon or small spatula to press down and stir while packing the jar
8. Kitchen towel or cooling rack so the pepitas can cool a few minutes

FAQ

Q: Can I use raw pumpkin seeds or should I toast them? A: Either works, but toasting brings out nuttier flavor, just spread seeds on a baking sheet and bake at 350 F for about eight to ten minutes, stir once, cool a bit before blending, and watch closely so they don’t burn.

Q: How long will pumpkin seed butter keep? A: In an airtight jar in the fridge it usually lasts up to two weeks, in the freezer about three months, and always check smell and taste before using if it’s been stored a while.

Q: My butter turned out too thick or grainy, what do I do? A: Add one tablespoon of neutral oil at a time and pulse until smooth, keep processing for several minutes because the natural oils release slowly, if it’s grainy warm the jar in a bowl of warm water for a few minutes and stir then.

Q: Can I skip the sweetener or use something else? A: Yes you can skip it for savory uses, swap maple syrup for honey or agave depending on taste, remember honey is not vegan, and start with the smaller amount then add more if you want it sweeter.

Q: Will a blender work or do I need a food processor? A: A food processor is easiest because it handles thick pastes well, a high speed blender can work but you may need to add more oil and do smaller batches, scrape the sides often.

Q: Any tips for flavor variations or uses? A: Stir in a pinch of cinnamon or a little smoked paprika for a twist, use it on toast, in smoothies, dressings, or as a dip with apple slices, and always taste and adjust salt and sweeteners to your liking.

Pumpkin Seed Butter Recipe Substitutions and Variations

Pumpkin seeds: swap 1:1 with sunflower seeds for a nut free version, or use roasted almonds or cashews for a richer, creamier butter — may need a splash more oil.
Neutral oil (avocado/grapeseed): use light olive oil, melted coconut oil (will firm in the fridge), or walnut oil for a toasty note, same amount but expect flavor changes.
Maple syrup or honey: replace with agave nectar, date paste (use equal volume, may need a little extra thinning liquid), or brown rice syrup, adjust sweetness to taste.
Fine sea salt: use kosher or flaky sea salt instead, but kosher is less dense so add a little more and always taste as you go; smoked salt gives a nice twist.

Pro Tips

1) If you decide to toast the seeds, dont walk away. Pull them out as soon as they smell nutty and just begin to brown because they keep cooking from the pan heat. Let them cool for a few minutes before processing or you’ll steam them and get a gummy texture.

2) Start with short pulses, scrape the bowl often, then go longer runs when things are breaking down. If your machine starts to sound strained, stop and let it rest for 30–60 seconds, or add tiny bits of oil 1 teaspoon at a time to help it come together smoother.

3) Taste as you go. Add salt at the end so you dont overdo it, and tweak the sweetness bit by bit. Want a twist? A pinch of smoked spice, cinnamon, or a squeeze of lemon brightens the flavor, but add sparingly so it doesnt overpower the seeds.

4) Store it right. Press out air in a clean jar, refrigerate to slow rancidity, and thaw or warm briefly before using if it gets too firm. For long term keep small portions in the freezer so you only defrost what you need.

Pumpkin Seed Butter Recipe

Recipe by Jot Punji

0.0 from 0 votes

I created a simple 4-ingredient Pumpkin Seed Recipe that comes together in about 20 minutes and I use it on applesauce muffins and in smoothies.

Servings

servings

Calories

302

kcal

Equipment: 1. Rimmed baking sheet or cookie sheet for toasting the pepitas
2. Oven or toaster oven plus oven mitts for safety
3. High speed food processor or powerful blender to make the butter
4. Rubber or silicone spatula to scrape down the sides
5. Measuring cups and spoons (3 cups, tbsp, tsp)
6. Airtight jar or container for storing the pumpkin seed butter
7. Mixing spoon or small spatula to press down and stir while packing the jar
8. Kitchen towel or cooling rack so the pepitas can cool a few minutes

Ingredients

3 cups raw pumpkin seeds, shelled (pepitas), toasted for extra flavor or left raw if you prefer
1 to 2 tablespoons neutral oil such as avocado or grapeseed oil, add more if needed
1 to 2 tablespoons pure maple syrup or honey, depending on how sweet you want it
1/2 teaspoon fine sea salt, plus a pinch more to taste

Directions

Preheat oven to 350 F (175 C) only if you want a nuttier flavor; spread 3 cups raw pumpkin seeds (pepitas) in a single layer on a rimmed sheet and toast 8 to 10 minutes, stirring once, until fragrant and just turning color; watch closely so they dont burn.
Let the pepitas cool a few minutes so they arent scalding, or skip roasting and use them raw if you prefer a greener taste.
Put the 3 cups pepitas into a high speed food processor or powerful blender and pulse a few times to break them up, then run it continuously until they turn into a coarse crumb.
Stop and scrape down the sides with a spatula every 30 to 60 seconds so everything processes evenly; at this stage it will look dry and sandy, that’s normal.
As the seeds begin to clump and release oil, drizzle in 1 tablespoon neutral oil (avocado or grapeseed) and keep processing; add up to 1 more tablespoon, 1 teaspoon at a time, if you want it creamier or your machine is struggling.
When the butter is smooth and spreadable, add 1 to 2 tablespoons pure maple syrup or honey and 1/2 teaspoon fine sea salt, pulse briefly to combine, then taste and add a pinch more salt or a touch more sweetener if needed.
If the processor gets hot, pause and let it cool for a minute or two; overheating can make the motor strain and give a slightly bitter finish.
Transfer the pumpkin seed butter to a clean jar, press down to remove air pockets, seal and let it cool; it will firm up a bit in the fridge, or loosen if you leave it at room temp for a few minutes.
Store in the refrigerator for up to 2 weeks or freeze portions for up to 3 months; to re-soften, warm a little in the microwave or stir in a tiny extra splash of oil.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.