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Pumpkin Seed Butter

Homemade butters are easier than you think. Make your life easier by using already roasted pumpkin seeds so you can skip to step 3.
Prep Time 1 minute
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 26 minutes
Course Snack
Servings 1 cup


  • 2 cups pumpkin seeds, raw or roasted

    if roasted skip steps 1 and 2

  • 1 tsp olive oil

    optional, only needed to help blend into butter


  • Preheat oven to 350 degrees and spread the pumpkin seeds on a baking sheet.
  • Bake for 10-12 minutes, until lightly golden. Cool for 15-20 minutes.
  • Put the pumpkin seeds in a food processor. Run the food processor for approximately 4-5 minutes, until the pumpkin seeds begin to have the texture of butter. If necessary, stop the food processor and scrape the sides.
  • Continue running the food processor for another 2-5 minutes until the pumpkin seeds have the texture of butter. Add some of the oil, if needed, until the desired consistency is obtained.