How to make pumpkin seed butter at home! Silky to taste, super smooth and just the right texture for all your seed butter needs. Packed with roasted pumpkin seeds, a little coconut oil and cardamom, it may not be the prettiest colour to look at, but it makes up for it in flavour.
If I think of a real sweet treat it is of 'PB&J' flavours, with a sumptuous butter and then a fruity jam. I love to pair this with my blueberry chia jam and spread it (thickly!) on toast or rice cakes. And if blueberries aren't your thing, then maybe blackberry chia jam can tempt you. I think you will love the combination!
This pumpkin seed butter is a great alternative to nut butters for those who need to be nut free, but still has that decadent taste and texture.
This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This is at no extra cost to you, and is much appreciated support towards the running of the blog.
Why you will love this recipe
- All whole foods. No strange preservatives or odd ingredients here - all fresh and tasty!
- Hint of spice. You don't have to add the cardamom but it gives a lovely flavour.
- Easy to make. It's a simple recipe, just takes a little longer than opening a jar.
The beauty of this recipe is that all you need are some pantry staples:
- Pumpkin seeds: of course, the main ingredient. They blend to release their oils, and turn into the silky pumpkin seed butter that is perfect for spreading on toast or rice, or drizzling onto porridge.
- Coconut oil: just a touch to enhance the silky smooth texture of the butter.
- Cardamom: this is optional but gives a little hint of spice that works so well. I like the Simply Organic cardamom.
Variations to the recipe
If you aren't a fan of cardamom, then you can add a pinch of cinnamon instead for extra flavour.
Just a note for my low histamine friends - cinnamon is a debated ingredient in terms of histamine content.
Step by step instructions
Making your own pumpkin seed butter is a three-step process, and very easy. It does take a little time, but is very worth it!
- The first step is to roast the pumpkin seeds. Once cooked, add them to a food processor. You will need a fairly powerful one. I have an old Braun that was a hand-me-down, so I had to stop a few times to let it cool down, but now I know I can make my own butters I'm definitely thinking of investing in a higher speed blender such as a Magimix or Vitamix.
- Then comes the fascinating bit. Set your food processor to high and watch as it chops the seeds into a coarse and then fine dust. How was this going to make pumpkin seed butter? I stood watching convinced that nothing was going to happen. Then after five or so minutes, the mixture suddenly starts to turn into a thick cement-like texture as the oils release. Keep blending (you will probably have to scrape down the sides of your blender several times) and the mixture once again changes and becomes a smooth butter. It's like watching a little food miracle performed in front of your eyes!
- Once you have the smooth butter, stir in some gently heated coconut oil - I like the Vita Coco organic coconut oil - and sprinkle in your cardamom (if using). Give it a good stir and there you have it, homemade pumpkin seed butter. So easy, and I love that it is totally fresh and has a little hint of spice to up the flavour even more.
Make sure to check the recipe card below for the full ingredients and instructions!
How to serve
The most-loved way for me to use pumpkin seed butter is on toast, sometimes with a little jam as well for the faux 'PB&J' flavours. It is also delicious on rice cakes if you are gluten-free.
It is also lovely as a drizzle on porridge, and you could try making a faux satay sauce with it too (on my list of things to try out!).
More dips, sauces and spreads to make at home
Both sweet and savoury options for your meals and snacks!
Pumpkin seed butter
- High powered blender
- Preheat the oven to 160C and line a baking tray with parchment paper. Once the oven is to temperature scatter the pumpkin seeds on the baking tray in an even layer. Cook for 15 minutes until you hear them start to pop.
- When the pumpkin seeds are cooked transfer them to a high speed blender. Blend for approximately 15 minutes until they turn into the smooth butter texture. You will likely need to scrape down the sides of the blender several times, and pause the blender to cool if starts to heat.
- Gently heat the coconut oil in a saucepan until it has turned into a thin liquid. Once the butter is ready, stir through the coconut oil and sprinkle over the cardamom. Stir well to combine.
- Serve with apple slices, spread onto toast or drizzle over porridge!
- This recipe calls for a high-speed blender such as a Vitamix or Magimix. If your blender is a little old and slow like mine (and mine will be being replaced very soon now that I know I can make butters!), then you will need to pause the blending process a few times if it starts to heat up too much.