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Homemade Pumpkin Seed Butter
Servings: 40 tablespoons
Calories: 72kcal
Homemade Pumpkin Seed Butter is a great nut-free spread that is rich and creamy and super nutritious.
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Equipment
- high-speed blender or food processor
Ingredients
- 4 cups pumpkin seeds
- 1-2 tablespoons sweetener of choice (see notes)
- 1/2 teaspoon salt or to taste (if not soaking and drying seeds)
Optional
- 2-4 teaspoons avocado oil (or other light-flavored oil as needed, for smooth blending)
- cinnamon
- vanilla extract
Instructions
- Prepare pumpkin seeds by soaking and dehydrating or roasting, if desired.
- Place pumpkin seeds, sweetener (if using), salt, and any optional ingredients in a food processor or high-speed blender.
- Blend until smooth, using a tamper for a high-speed blender or stopping to scrape down the sides if using a food processor. Pause as needed to prevent overheating.
- If needed, add a small amount of oil to help achieve your desired consistency.
Notes
- Sweetener options: Use honey, maple syrup, powdered low-carb sweetener, or a small amount of stevia. Start with less and adjust to taste.
- If using stevia, begin with about 1/32 teaspoon, as it is very concentrated and can vary by brand.
- If your seed butter is too thick, add a small amount of oil to reach your desired consistency.
Nutrition
Serving: 2tablespoons | Calories: 72kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 59mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg