A delicious seed butter that is simple to make and has lots of uses.
Roasting pumpkin seeds is a Halloween tradition around here. It’s a messy job, as those of you who have cleaned the seeds from a fresh pumpkin know, but it’s worth the work when those toasty, nutty, salty snacks are ready. I never really thought much about pumpkin seeds beyond roasting them until I was introduced to pumpkin seed butter. So delicious, so good for you, and so fun to make, pumpkin seed butter has become my new go-to as a spread, add-in, or topping. With hints of vanilla and cinnamon, it’s really flavorful, nice and creamy, and very versatile. And, of course, great for anyone with a nut allergy.
Civilizations have been making nut butters for centuries, starting when the Aztecs and Incas made roasted peanuts into a paste and ground almonds into a butter. And while exact dates are murky, it appears that other nut butters, such as cashew and hazelnut, showed up sometime during the 19th century. Then, in 2002, SunGold Foods introduced SunButter, a delicious spread made from sunflower seeds, which inspired the invention of other seed butters.
Of them all, pumpkin seed butter is my favorite. Toasting the raw pumpkin seeds (which are readily available in the grocery store, so you don’t have to dig them out of a fresh pumpkin!) brings such a delicious deep roasted flavor, which is then enhanced by the vanilla, cinnamon, and salt. I love making it, too, because it’s very cool to watch all the ingredients transform into a smooth, creamy butter in the food processor.
Pumpkin seed butter is wonderfully redolent of fall, thanks to the cinnamon, but if you want it to remind you of the winter holidays, sprinkle some Gingerbread Spice Mix over the seeds before processing them.
Pumpkin Seed Butter Is Good For You
In addition to being delicious and versatile, pumpkin seed butter has lots of health benefits. High in protein and low in carbohydrates, pumpkin seeds are also a good source of fiber and contain heart-healthy fats. But that’s not all. These little nutritional powerhouses are also rich in antioxidants and essential minerals such as copper, magnesium, phosphorus, and manganese. In fact, a serving of pumpkin seeds contains more than 50% of our daily value of manganese, a trace mineral that plays an important role in fat and carbohydrate metabolism, calcium absorption, and blood sugar regulation.
FAQs & Tips
How Do I Store Leftovers?
Pumpkin seed butter can be stored in an airtight container at room temperature for up to 2 weeks and in the refrigerator for up to 1 month. You can also freeze pumpkin seed butter in an airtight container for up to 3 months.
Are Pumpkin Seeds And Pepitas The Same Thing?
Sort of. They are both seeds from pumpkins, but what we call pumpkin seeds are the whole seeds with their husks. Pepitas, on the other hand, are hulless seeds that come from certain kinds of pumpkins, such as Styrian or Oilseed. Pepitas can be eaten raw, whereas pumpkin seeds need to be cooked before being consumed.
How Do I Know If My Pumpkin Seed Butter Has Gone Bad?
The first sign will probably be a very unpleasant smell, but there can also be a sour taste and/or a change in color or texture. You know the mantra: when in doubt, throw it out!
Serving Suggestions
You’re going to find so many ways to use pumpkin seed butter, but let me suggest a few. I love to spread it on slices of Oven-Dried Apples (such a great snack). And speaking of fall’s favorite fruit, try spooning some Baked Apple Slices over No-Churn Salted Cinnamon Ice Cream and then drizzling some pumpkin seed butter on top. Yum.
Breakfast is a great meal to incorporate pumpkin seed butter into because it adds great flavor to that most important meal of the day, along with health benefits, too. It’s lovely mixed into any kind of oatmeal, including Baked Oatmeal, Almond Breeze Slow-Cooker Vanilla Spiced Oatmeal, and, naturally, Pumpkin Oatmeal. You can also stir pumpkin seed butter into Cherry-Almond Smoothies, use it instead of dairy butter on Cinnamon Bun Pancakes, or create a scrumptious breakfast sandwich by splitting Conchas (Mexican Sweet Bread) in half and filling them with pumpkin seed butter and Mixed Berry Vanilla Chia Seed Jam.
Pumpkin Seed Butter
Ingredients
- 2 cups raw pumpkin seeds
- 1/4 teaspoon cinnamon
- 3/4 teaspoon vanilla extract
- 1 teaspoon sea salt
- 1 to 2 teaspoons vegetable oil optional
Instructions
- Preheat your oven to 300°F. Evenly spread the pumpkin seeds on a baking sheet and toast them for approximately 15 minutes, stirring occasionally. Take the seeds out of the oven and allow them to cool for a bit.
- Put toasted seeds in a food processor. Pulse briefly, then run continuously, scraping sides as needed.
- Add the cinnamon and vanilla extract, then continue to process until a smooth, creamy butter forms, which should take about 12-20 minutes.
- Add the salt gradually, tasting as you go. If needed, add vegetable oil to reach your desired consistency. Transfer the pumpkin seed butter to a clean jar.
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