How To Make Homemade Pumpkin Seed Butter

Pumpkin seeds have always served as a great topping for soup, salad, and yogurt, but have you ever tried it as a spreadable butter? You might be skeptical at first because the green seed does create a funky colored spread, but don't write it off just yet. 

Pumpkin seeds are full of nutritional benefits, such as being packed with zinc, iron, magnesium, and antioxidants. Pumpkin seeds also serve as a great natural source of protein, which allows you to stay fuller for longer periods of time. Lastly, this pumpkin seed butter is a great substitute for people who are allergic to various nuts. 

Since this pumpkin seed butter can be stored in a covered container in the fridge for up to one month, you'll have plenty of time to try this spread on many different things. This seed butter can serve as a great topping on toast, dipped in veggies, or by the spoonful. When you're in the mood for a sweeter seed butter, you can add in some maple syrup, vanilla extract, and/or cinnamon.

Creamy Pumpkin Seed Butter

• Prep Time:10 mins
• Cook Time:25 mins
• Total Time:35 mins
• Servings:16
• Easy

Ingredients

• 2 cups raw pumpkin seeds
• 2 tablespoons coconut oil
• 1/4 teaspoon sea salt

• Step 1

  Preheat oven to 400°F.

  

• Step 2

  Bake seeds for 10-15 minutes, until golden brown.

  

• Step 3

  Remove and let seeds cool for 15-20 minutes.

  

• Step 4

  Combine all ingredients and blend together until the desired consistency is reached.
  
  #SpoonTip: You can use a blender or a food processor

  

• Step 5

  Serve immediately or store in the refrigerator (in an air tight container).

  

• Step 6

  Enjoy!