Homemade Pumpkin Seed Butter (or Pepita Butter)
A simple pumpkin seed butter made with only two ingredients if you are counting the salt. Creamy and super healthy spread perfect for breakfast or for a snack.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups g/ 8.5 oz/ 2 cups pumpkin seeds (8.5 oz/ 240 g)
- 1 teaspoon fine sea salt OR 1-2 teaspoons sweetener + 1 pinch of salt ( (Note 1))
Instructions
- 1
Roast: Preheat the oven to 165 degrees Celsius/ 330 degrees Fahrenheit. Line a baking tray with aluminum foil. Spread the pumpkin seeds on the tray in a single layer. Roast for about 15 minutes, shaking halfway through. Keep an eye on the seeds; they should not get too dark; it depends on your oven.
- 2
Let cool: Remove from the oven, transfer to a plate, and cool for about 10 minutes.
- 3
Process: Transfer to the bowl of a food processor (Note 2). Process at high speed for about 15-20 minutes, stopping the machine repeatedly and scraping the paste from the sides and bottom of the bowl. Make a short pause once in a while if your food processor tends to get too hot.The butter will go from crumbly to pasty, then smooth.
- 4
Add salt: Once the butter is perfectly smooth and creamy, add the salt and stir well to mix.
- 5
Sweetener: If you wish to make a sweet version, add a sweetener of choice and just a pinch of fine sea salt. Then, transfer the butter to a clean jar.