Roasted Pumpkin Seed Butter
User Reviews
5.0
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
8 mins
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Servings
2 cups (260g per cup)
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Calories
1540 kcal
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Course
Condiments
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Cuisine
American
Roasted Pumpkin Seed Butter
Roasted pumpkin seed butter is an allergen-free alternative to nut butter. Deliciously creamy and nutty spread that’s easy to make at home with a blender.
Ingredients
- 4 cups roasted pumpkin seeds (you can use pre-roasted pumpkin seeds, or for roasting instructions see Note 1)
- 1 tsp fine salt or 1/2 tbsp kosher salt (*optional)
- 2 tbsp brown sugar (*optional)
Instructions
- Add pumpkin seeds (and salt and sugar, if using) to a blender.
- Blend on high speed for 2 to 3 minutes, using the tamper to continuously push down the seeds until they are all fully blended.
- Scoop the pumpkin seed butter into jars. If it looks clumpy, move the jar back and forth quickly on a flat surface and the butter will settle into a smooth consistency.
Notes
How to Roast Pumpkin Seeds: Spread raw pumpkin seeds on a baking pan and roast in a preheated oven at 350 °F (175 °C) for 12–15 minutes. Pumpkin seeds are ready when they've turned a very light golden brown. Start checking at the 12-minute mark. It's better to pull them out sooner rather than later; you don't want burnt tasting pumpkin seed butter! The exact roasting time depends on several factors, such as:
Actual oven temperature (which can vary quite a bit from the displayed temperature) Type of roasting pan (the seeds will brown quicker on darker pans compared to lighter-coloured ones) Whether the pan is lined with aluminum foil or parchment, or neither (seeds that are baked on foil or directly on the pan will roast faster than on parchment)
- Actual oven temperature (which can vary quite a bit from the displayed temperature)
- Type of roasting pan (the seeds will brown quicker on darker pans compared to lighter-coloured ones)
- Whether the pan is lined with aluminum foil or parchment, or neither (seeds that are baked on foil or directly on the pan will roast faster than on parchment)
- Blending Time: Your pumpkin seed butter should be fully smooth and creamy by the end of 3 minutes. If it’s still not fully blended at this point, let your blender take a break and cool down for half an hour before resuming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups (260g per cup)
Amount Per Serving
Calories 1540 kcal
% Daily Value*
| Calories | 1540kcal | 77% |
| Carbohydrates | 51g | 17% |
| Protein | 78g | 156% |
| Fat | 128g | 197% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 52g | 306% |
| Monounsaturated Fat | 41g | 205% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1832mg | 76% |
| Potassium | 2066mg | 44% |
| Fiber | 17g | 68% |
| Sugar | 15g | 30% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 146mg | 15% |
| Iron | 21mg | 117% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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