Ultra-creamy, nut-free, vegan pumpkin seed butter you can make in 10–12 minutes with one ingredient (pepitas). Toast for big flavor, blend till silky, then customize sweet or savory. Perfect for healthy pumpkin butter recipes, vegan pumpkin seed recipes, and “what to do with pumpkin seeds.”
Why you’ll love it
- Nut-free, dairy-free, gluten-free
- Budget-friendly (just pepitas + pantry add-ins)
- Protein-rich (≈4g per tbsp) and mineral-dense
- Spread, drizzle, or stir into sauces & smoothies
Ingredients (base)
- 3 cups hulled pumpkin seeds (pepitas)
- ¼–½ tsp fine sea salt, to taste
- Optional for texture/shine: 1–2 tbsp neutral oil (avocado) or mild olive oil
Flavor add-ins (choose one or keep it plain)
- Maple–Cinnamon: 1–2 tbsp maple syrup, ½ tsp cinnamon, ½ tsp vanilla
- Salted Chocolate: 2 tbsp cocoa powder, 1–2 tbsp maple syrup, flaky salt
- Savory Green: 1 tbsp nutritional yeast, squeeze lemon, pinch garlic powder
- Pumpkin-Spice: 1 tsp pumpkin pie spice, 1–2 tbsp maple syrup
How to make it
- Toast (deeper flavor): Dry-toast pepitas in a wide skillet over medium 4–6 min, stirring until fragrant and lightly golden. Cool 3–4 min (important).
- Blend: Add pepitas to a food processor. Process 1–2 min to a fine meal; scrape. Continue 3–6 min: it will clump → paste → glossy butter.
- Season: Add salt. For extra-smooth, stream in 1–2 tbsp oil.
- Flavor (optional): Pulse in one flavor set. Blend 30–60 sec until fully creamy.
Troubleshooting
- Dry/crumbly? Keep processing; add 1 tsp oil at a time.
- Bitter? Seeds over-toasted; balance with maple + pinch salt.
- Seized after adding cocoa/maple? Blend in 1–2 tsp warm oil.
How to use
Toast, apple slices, smoothie bowls, oatmeal, energy bites, cookies, pesto swaps, creamy dressings (whisk with lemon + water), noodle sauces.
Storage
- Jar, fridge: up to 1 month (stir before using).
- Freezer: up to 6 months (portion in silicone cubes).
- If separation occurs, stir—it’s natural.
FAQs
Can I use roasted/salted pepitas? Yes—skip toasting and reduce added salt.
Can I make it in a blender? High-speed works; use the tamper and pause to cool the motor.
Pumpkin seed powder? Start with 2¾ cups powder; blend with 2–3 tbsp oil until spreadable.
Pumpkin Seed Butter (Nut-Free, Vegan)
A 10-minute creamy pepita butter made with just pumpkin seeds, salt, and optional add-ins. Nut-free, dairy-free, and protein-rich — perfect as a spread, dip, or drizzle.
Ingredients
- 3 cups hulled pumpkin seeds (pepitas)
- 1/4–1/2 tsp fine sea salt
- 1–2 tbsp neutral oil (optional, for extra silk)
- 1–2 tbsp maple syrup + 1/2 tsp cinnamon + 1/2 tsp vanilla (Maple–Cinnamon option)
- 2 tbsp cocoa + 1–2 tbsp maple syrup + pinch flaky salt (Salted Chocolate option)
- 1 tbsp nutritional yeast + 1 tsp lemon juice + pinch garlic powder (Savory Green option)
- 1 tsp pumpkin pie spice + 1–2 tbsp maple syrup (Pumpkin-Spice option)
Equipment
- Dry skillet For toasting pepitas
- Food processor Essential for blending into butter
- spatula For scraping down sides
- measuring cups and spoons
- Glass jar For storing pumpkin seed butter
Method
- Toast pepitas in a dry skillet over medium heat for 4–6 minutes until lightly golden and fragrant. Let cool briefly.
- Process pepitas in a food processor for 1–2 minutes until a fine meal forms. Scrape down sides.
- Continue processing 3–6 minutes until creamy butter forms, scraping as needed.
- Add sea salt and optional neutral oil. Blend until smooth.
- Pulse in chosen flavor variation if desired. Transfer to a jar and refrigerate.
Nutrition
Calories: 95kcalCarbohydrates: 2gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 50mgPotassium: 120mgFiber: 1gCalcium: 4mgIron: 0.6mg
Notes
If the butter warms too much in the food processor, rest 2–3 minutes and continue. For a pourable pumpkin seed dressing, whisk 2 tbsp butter with 1 tbsp lemon juice and 2–4 tbsp water. Try optional flavors: Maple–Cinnamon, Salted Chocolate, Savory Green, or Pumpkin-Spice.
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