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pumpkin seed butter in a glass jar on a checked cloth.
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5 from 3 votes

Pumpkin Seed Butter Recipe

Silky smooth and full of flavour this homemade pumpkin seed butter is easy to make, and so versatile. It can be used to dunk apples slices into, as a spread for toast or drizzled onto your porridge. It may not be the prettiest colour, but it makes up for it in taste!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Breakfast, Sauces, Side Dish, Sweet treat
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 239kcal
Author: Claire

Equipment

  • High powered blender

Ingredients

Instructions

  • Preheat the oven to 160C / 320C 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!

Notes

  • Use plain pumpkin seeds that have not been roasted or flavored.
  • If spice isn't your thing, simply leave it out.
  • 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.
 
Swiss Interest Group Histamine Intolerance
All ingredients in this pumpkin seed butter recipe score 0 on the SIGHI list. Please note that cardamom has a note stating that some varieties may not be well tolerated. If you prefer, then you can simply leave out the spice.

Nutrition

Calories: 239kcal | Carbohydrates: 4g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 2mg | Potassium: 264mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg