nut and seed butters paleo

Pumpkin Seed Butter-Two ways!

March 21, 2013

My inaugural blog post was a feature on nut butters. I consume an exorbitant amount of nut butter so I could not think of a better way to start things off! In it I discussed some of my favourite homemade and store bought nut butters and let you in on my top secret recipe for Almond Cashew Coconut butter. You may have also noticed that I snuck in a little piece about pumpkin seed butters. True, pumpkin seeds are not a nut. They are obviously a seed but you know what I mean 😉

Now you know I am a big fan of seeds. Well if you didn’t know you should definitely check out my posts on hemp, flax and chia seeds. Seeds have so many nutritional benefits and they are incredibly easy to incorporate into your diet. Just top em’ on…well anything!

But today is about pumpkin seeds. These guys are packed with iron, magnesium, fiber, zinc, potassium, healthy fats, and protein. Vegans & vegetarians use pumpkin seeds as a natural source of iron as they have one of the highest iron levels of any plant-based food.

I like to sprinkle pumpkin seeds onto salads, yogurt and in oatmeal. But my favourite way to eat pumpkin seeds? Ground into butter!

Making pumpkin butter is super easy. For 2 cups of pumpkin seed butter roast 4 cups of raw pumpkin seeds (sometimes called pepitas) in a 350 degree oven for 8-10 mins. Just like almond butter wait about 20 mins for the seeds to cool and then process away in the food processor (or blender)! Plain pumpkin butter has an earthy taste. I like to dip veggies in it or top it onto roasted veggies.

When I’m looking for a sweeter tasting butter (when am I not looking for sweets?) I go for one of these two recipes. They are both fantastic! Mixing the chocolate one with bananas feels like indulging in a sinful treat and the maple cinnamon flavour? Try it out on pancakes like I did for these St. Patrick’s Day Matcha Chocolate Pancakes.

You can easily try both recipes by roasting up a big batch of seeds (4 cups), processing them and then dividing the butter before adding your mix-ins. Try them out and let me know which one you like best!

SAVE print

Pumpkin Seed Butter-Two ways!

Cook Time 20 mins
Total Time 20 mins

Ingredients

For Maple Pumpkin Seed Butter

  • 1 cup pumpkin seed butter (about 2 cups whole seeds)
  • 1 T maple syrup
  • 1 T coconut oil (liquid)
  • 1.5 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt

For Chocolate Pumpkin Seed Butter (yields 1 cup)

  • 1 cup pumpkin seed butter (about 2 cups whole seeds)
  • 1.5 T coconut palm sugar (other sweeteners would work too)
  • 1.5 T unsweetened cocoa powder
  • 1 T coconut oil (liquid)
  • 1/4 tsp salt

Instructions

    For Both Pumpkin Seed Butters:

    1. Process all ingredients together in blender or food processor. Continue processing until desired consistency achieved.
    2. Store in refrigerator. This pumpkin butter will harden slightly in fridge.

    by

    Have you ever tried pumpkin seed butter? How else do you eat pumpkin seeds?
    • Reply
      Pumpkin Seed Spread | Happy Healthy 365
      November 30, 2013 at 5:40 pm

      […] (Source) […]

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      New Purchases & Recipes | Adventures in Picky Stomachs
      April 3, 2014 at 9:27 pm

      […] I wanted to try my hand at making date paste and pumpkin seed butter.  The date paste will be nice to have as alternate sweetener- it was definitely tasty!  I had a […]

    • Reply
      Jon Androwski
      September 12, 2014 at 5:46 pm

      Huge fan of peanut butter, gonna try this.

    • Reply
      Pumpkin Seed Butter (Gluten-Free, Dairy Free) - A Byte of Life
      October 5, 2014 at 2:17 pm

      […] There are plenty of additions to this recipe, you can mix up the ratios. You can choose olive oil or coconut oil. You might want to add salt, or use salted pumpkin seeds. You can also pre-heat the oven to about 350 and roast the seeds on a parchment paper or foil wrapped cookie sheet for 10-15 minutes. If you oven roast them, stir the seeds once or twice during cooking and let them cool before adding to the food processor. There is also a delicious looking adaption for Maple Pumpkin Seed Butter and Chocolate Pumpkin butter. […]

    • Reply
      15 Amazing Uses for Pumpkin Seeds - Mamiverse
      October 30, 2014 at 1:35 pm

      […] Pumpkin Seed Butter Roasted pumpkin seeds and a food processor are all you need to make this delicious spread. You can […]

    • Reply
      Peter
      February 5, 2015 at 8:01 am

      In your straight recipe for pumpkin seeds, you left out oil. For example, the pumpkin seeds I got at Trader Joe’s are very dry and always need oil, sometimes more than 1 tablespoon per cup.

      • Reply
        Che
        March 17, 2016 at 5:22 pm

        What kind of oil do you use for the pumpkin seed butter without sweetness, etc.?

    • Reply
      Elnif Blog
      August 18, 2016 at 3:34 pm

      Dastony Raw Pumpkin Seed Butter

      […] has an earthy taste. I like to dip veggies in it or top it onto roasted veggies […]

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      Seeking Blog
      September 8, 2016 at 6:35 pm

      Dastony Raw Pumpkin Seed Butter

      […] tter wait about 20 mins for the seeds to cool and then process away in the food […]

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      […] butter wait about 20 mins for the seeds to cool and then process away in the foo […]

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      May 25, 2017 at 9:09 pm

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      […] in a 350 degree oven for 8-10 mins. Just like almond butter wait about 20 mins f […]

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      Tablets Blog
      May 30, 2017 at 3:35 am

      Now Pumpkin Seed Oil

      […] pitas) in a 350 degree oven for 8-10 mins. Just like almond butter wait about 20 […]

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