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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