Pumpkin seed butter, or pepita butter, is as healthy as it is delicious, and it can be made using either raw or roasted pumpkin seeds! You can use it for anything you use typical nut butter for, and it tastes even better! Allergy-friendly and ridiculously tasty, this is a nut-free and better-than-peanut-butter pumpkin seed butter!
Easy & Delicious Pumpkin Seed Butter
This fantastic spread is based on those wonderful pumpkin seeds that my family absolutely loves roasting each year during the Halloween season! It's been several years now that I have been buying the shelled pepitas for salad fixings, and I have come to really enjoy their crunchy, nutty flavor!
This recipe comes from my love of the pepitas themselves. It was a natural progression, and this has become my go-to peanut butter replacement, my favorite dip for apples, and my healthiest snack ever when stuffed into celery stalks. Yum!
🥘 Pumpkin Seed Butter Ingredients, Notes, & Substitutions
With only 3 total ingredients, this recipe is incredibly simple! Just go pick up some pumpkin seeds and you're all set!
- Pumpkin Seeds - 8 ounces of raw or roasted pumpkin seeds (see below set of instructions for shelling and roasting if using whole pumpkin seeds).
- Coconut Oil - 2 teaspoons of coconut oil. You can also use almond oil if preferred.
- Sea Salt (optional) - 1 teaspoon of sea salt, adjusted to taste.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Pumpkin Seed Butter
Whether you are starting out with a package of store-bought pepitas, or in the process of carving a pumpkin, the creamy goodness of this pepita butter is worth every bit of effort! Grab your food processor, Nutribullet, or Vitamix to begin.
This recipe will make approximately 24 servings!
Shell Pumpkin Seeds
If you are starting with seeds from a carved pumpkin, you will need to follow the steps below to remove the outer hull from the pumpkin seeds.
Step 1: Clean and dry. Remove the 8 ounces of pumpkin seeds and clean as much of the pulp from the seeds as you can. Then, place the seeds under cool tap water in a fine mesh sieve to make sure they are as clean as possible. Next, lay out the pumpkin seeds on a flat working surface or a large-rimmed baking sheet and allow the seeds to dry.
Step 2: Crack the hulls. Once the seeds are dried, use a rolling pin over the tops of the seeds to begin cracking the hulls.
Step 3: Boil. Bring a pot large enough to hold water and your shells (or do this step in batches) to a low boil. Then add the pumpkin seeds and boil for about 5 minutes, or until the majority of the shells have fallen off.
Step 4: Strain and dry. Strain the boiled pumpkin seeds through a sieve and transfer them to a paper towel-lined working surface or rimmed baking sheet to dry. After the seeds have dried, you can remove any remaining shells or debris and either enjoy your pumpkin seeds raw or move on to roasting them!
Roast Pumpkin Seeds
Homemade roasted pumpkin seeds (with or without the shell) are a delightful treat! If you will not be using raw pumpkin seeds for the pepita butter, make sure to roast a large batch of seeds as they always seem to disappear far too fast!
Step 1: Preheat. Warm your oven to 325ºF (162ºC/Gas Mark 3) and spread the cleaned seeds on a baking sheet.
Step 2: Toss with oil. Drizzle one to two teaspoons of coconut oil (or your favorite oil; flavorless oils are best) and toss the seeds with oil on the baking sheet. Continue until the seeds are well coated with oil, then spread out into an even layer on the baking sheet.
Step 3: Roast until golden. Roast the pumpkin seeds for 10 - 15 minutes, stirring the seeds occasionally or at least at the halfway point in the cooking time. Once the seeds are lightly golden, remove them from the oven and allow them to cool (*see notes).
Make Pumpkin Seed Butter
Now that you have either your raw, shelled pumpkin seeds or roasted pepitas ready, follow these steps to make the pumpkin seed butter:
Step 1: Add ingredients. Combine your 8 ounces (227 grams) of pumpkin seeds, 2 teaspoons (9 grams) of coconut oil, and 1 teaspoon (5 grams) of salt in the bowl of a food processor (or Nutribullet, or Vitamix).
Step 2: Process the seeds. Begin with pulsing the pumpkin seeds a few times in the food processor, then start on a high setting for about a minute.
Step 3: Scrape and repeat. Use a spatula to scrape down the sides and return to the high setting for another minute. Repeat as needed until the pumpkin seed oils really come together and break down into a creamy butter consistency (*see notes).
🍽️ What To Serve With Pumpkin Seed Butter
This amazing pumpkin seed butter can be used in a variety of ways (just like you would any other nut butter)! I enjoy spreading it on a slice of some rustic bread or drizzling it over some fluffy pancakes!
If you're looking for another tasty pumpkin see recipe, be sure to check out my ranch-roasted pumpkin seeds here! Enjoy!
💭 Angela's Tips & Recipe Notes
- The pumpkin seeds can be used directly from any homegrown or store-bought pumpkin.
- Packaged roasted pepitas are usually salty enough on their own, so I would suggest tasting and adjusting your salt amount after processing your pumpkin seed butter.
- The shorter the cooking time on your pumpkin seeds, the better. The less cooked they are, the more nutritional content that your pepitas will retain.
- A crowded pot of seeds can take much longer (up to 8-10 minutes) for the shells to break away.
- Pumpkin seeds can also be left out to air dry, but it takes a minimum of a month for them to be properly dried.
- My food processor only takes about 5 minutes. However, it can take up to 15 minutes to break down the pumpkin seeds into perfectly spreadable butter.
Store your pumpkin seed butter in an airtight container and keep it in a pantry cabinet for about 2 weeks. If you need to store your pepita butter longer, keep it refrigerated so that the oil doesn't go rancid.
When refrigerated, your homemade seed butter will last up to 2 months.
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Pumpkin seed butter, also called pepita butter, is creamy butter made from shelled pumpkin seeds (pepitas, the green seed inside the pumpkin seed after removing the hull). The nut-free butter can be made using either raw or roasted pepitas and may or may not include additional oil or salt. That's up to you!
The little olive green pepitas that you love to snack on or top salads with make the best pumpkin seed butter. It tastes just like those wonderful pepitas but in a creamy, spreadable texture. My husband argues that it tastes like a good quality natural peanut butter!
You can spread the pepita butter on a slice of toast, dip apple slices in it, fill celery for a quick snack, add it to smoothies, or drizzle your breakfast pancakes with it!
🥑 More Healthy & Nutritious Recipes!
- Grilled Swordfish - A quick and easy swordfish main course that's on the table in less than 20 minutes!
- Detox Cabbage Soup - A light and healthy soup featuring tons of delicious vegetables!
- Roasted Peppers & Onions These peppers and onions make for a great topping on sandwiches, hotdogs, and more!
- Rotisserie Chicken Salad - This recipe is perfect for using up your leftover rotisserie chicken from the night before!
- Stuffed Green Peppers - These easy-to-make stuffed peppers are great for lunch or dinner!
- Italian Chicken Pastina Soup - This soul-warming soup is made with rich broth, tender chicken, and vegetables!
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📖 Recipe Card
Pumpkin Seed Butter
- 8 oz pepitas (see notes for shelling and roasting if using whole pumpkin seeds)
- 2 teaspoon coconut oil
- 1 teaspoon sea salt
- If you are not using roasted pepitas, you will need to shell and roast the pumpkin seeds.
- Combine ingredients in the bowl of your food processor (or Nutribullet, or Vitamix).
- Pulse the food processor a few times, then set to high for about a minute.
- Use a spatula to scrape the sides and bottom of the food processor bowl, then return to the high setting for another minute or two.
- Scrape the sides down again as needed, and continue to process the pumpkin seeds until the oils begin to work into the butter.
- Once you have reached your desired spreadable consistency, remove from the food processor and transfer to an airtight container for storage.
Storage of Your Pepita ButterStore your pumpkin seed butter in an airtight container and keep it in a pantry cabinet for about 2 weeks. If you will need to store your pepita butter longer, keep it refrigerated so that the oil doesn't go rancid. When refrigerated, your homemade seed butter will last up to 2 months.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!