Easy–to–make homemade pumpkin seed butter. You can use it as a bread spread or in sandwich cremes.
200 g pumpkin seeds make approx. 75 ml pumpkin seed butter. This is a small amount but nut butters are pretty dense, so it’s best to consume a small amount at a time.
I usually add some pumpkin seed oil to the butter but this is optional. If you don’t have it, no problem, you’ll still have delicious nut butter. Without oil, it will stick a bit more to your mouth.
You’ll need a food processor to make pumpkin seed butter.
- 200 g pumpkin seeds peeled, unroasted, unsalted
- a pinch of salt
- 2 tsp pumpkin seed oil (optional).
- Roast pumpkin seeds in a pan without adding oil on a little bit lower than medium heat for a few minutes. (Roast until slightly golden brown.) Stir frequently to make sure they are evenly roasted.
- Wait until seeds are cooled a little bit.
- Place seeds in the food processor and process until creamy. This will take about 15–20 minutes. At first you’ll only see ground, dry seeds, then they will slowly start to become creamier (after approximately 10 minutes). Processing for a longer time than 15–20 miutes makes the nut butter slightly thinner. While processing it is important to stop frequently and clean the seeds from the sides of the food processor.
- I usually add salt and oil when the seeds are ground.
Since nut butter is thick you’ll want to use approx. 200 g pumpkin seeds at a time to make sure the food processor can deal with it.
If stored in the fridge, pumpkin seed butter becomes thicker, but on room temperature, It will regain its original consistency.