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pumpkin seed butter n toast with apple slices and jar
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5 from 8 votes

Homemade Pumpkin Seed Butter Recipe

An allergy-friendly and festive nut-free butter perfect for fall!
Prep Time45 minutes
Blending Time15 minutes
Total Time1 hour
Course: Breakfast, Snack
Cuisine: American
Keyword: homemade pumpkin seed butter, pumpkin seed butter, pumpkin seed butter recipe
Servings: 14 servings
Calories: 146kcal

Ingredients

  • 3 cups raw unsalted pepitas
  • 2 tsp pumpkin pie spice
  • 1 tbsp maple syrup
  • 1 tsp sugar
  • ½ tbsp olive oil

Instructions

  • Evenly spread the pepitas over a large baking sheet and roast them in the oven at 350°F for 10-15 minutes. The seeds should be just starting to turn from green to golden brown.
  • Allow the seeds to cool for 15-30 minutes. Take a moment to enjoy the delightful little crackly sounds the seeds make.
  • Put the seeds in your food processor and start blending them for 3 minutes. At this stage, it should have a texture similar to sand.
  • Scrape down the sides, then blend for another 4 minutes. You may have to stop after the two-minute mark to scrape down the sides again before proceeding. At this point, it should be starting to solidify and become dense like dough.
  • Scrape down the sides again if necessary, and blend for 3 more minutes. By now it should be forming into a large ball of “dough”. Trust the process, and continue blending for 3 more minutes.
  • By this point you should be noticing the texture changing from a dough-like consistency into more of a creamy butter-like consistency. Depending on the strength of your food processor or blender, you may need to blend for an additional 2-6 minutes if at this point the texture isn’t creamy yet. 
    Once the texture is smooth and buttery, add in your pumpkin pie spice, sugar, maple syrup, and olive oil and blend for one more minute. Viola! You’ve got yourself a beautiful homemade pumpkin seed butter.

Notes

  • I roasted my pepitas because it brings out their "nuttiness", but you can skip that step and use raw seeds if you prefer.
  • If you do roast your pumpkin seeds, don't skip the cool-off time! Your food processor is going to be running for quite a while and you don't want to risk it overheating.
  • Don't be tempted to add in your olive oil and maple syrup early. If it's added in before the mixture is thin and buttery it can make your pumpkin seed butter clumpy and you won't achieve the right texture.
  • On average, I've noticed it takes at least 15 minutes of blending before the butter will reach the desired consistency, but it can take up to 18 minutes depending on the strength of your food processor.
  • If you feel like your blender or food processor is getting overheated, take breaks between each step and allow it to cool off before running it again.
  • This pumpkin seed butter recipe is highly customizable as the only necessary ingredient is the seeds themselves. Get creative by adding your favorite spices and sweeteners!

Nutrition

Serving: 2tbsp | Calories: 146kcal | Carbohydrates: 5g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 99mg | Fiber: 2g | Sugar: 1g