Description
This homemade pumpkin seed butter is creamy, delicious, and packed with nutrients.
Ingredients
Scale
- 3 cups pumpkin seeds (raw and shelled (pepitas))
- 1/4 tsp fine sea salt (optional, plus additional to taste)
Instructions
- Place the raw seeds in a single layer on a baking sheet. Roast at 350 °F for 5-10 minutes until slightly golden (keep a close eye on them after 5 minutes as they can burn quickly!).
- Remove from the oven and allow to cool at room temperature for about 10-20 minutes.
- Add the cooled pepitas to a food processor and process for 5 seconds. Stop and scrape the sides of the food processor and then repeat for 2-3 more times until smooth. It usually takes my food processor 15 minutes but it could take closer to 20 depending on your processor.
- Add salt and pulse for 20-30 seconds to mix it in.
- Enjoy and store leftovers in a jar in the refrigerator.
Notes
- The roasting time may vary based on your oven, watch the seeds closely.
- Feel free to adjust the salt to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0.5g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg