Recipe Collection: Pumpkin Seed Butter

As someone who recently switched from a plant-based to a whole food plant-based lifestyle, I am learning (even more) that everything has unnecessary additives. I love peanut butter, but I do not love the added inflammatory peanut oil, so I decided to make my own. 

I also am one of those people who absolutely loves sweet peanut butter, which is why I opted for a sweeter version when making my own. I could never find clean, honey-roasted peanut butter in my local stores.

Another important thing to me is ensuring my recipes are nutritional and functional. Living a plant-based lifestyle means ensuring I not just have protein, but complete protein in my recipes. Pumpkin seeds contain all nine and are a complete protein source, amongst many other benefits like: 

• Rich in nutrients
• Antioxidant properties
• Anti-inflammatory properties
• Antiparasitic properties
• May support heart health
• May reduce blood sugar levels
• May promote sleep and relieve insomnia
• May promote kidney health
• May support prostate health
• May support urinary health
• May promote bone health
• Anticancer properties

Learn more about the benefits of pumpkin seeds in our pumpkin seed herbal profile.

Now, let’s get to the part you came here for – pumpkin seed butter!

Pumpkin Seed Butter

For those wondering, pumpkin seeds are whole seeds with their shells still on, whereas pepitas are the shell-less interior of pumpkin seeds and are still classified as pumpkin seeds. Pepitas, in Spanish, means “little seeds of squash.”  

Ingredients:

• 1 cup raw, unsalted pepitas (hull-free pumpkin seeds)
• 1/4 cup raw honey (or more if you’d like)
• 1/2 tsp. vanilla extract (how to make vanilla extract)
• 1/4 tsp. salt

Directions:

Step 1: Preheat the oven to 350ºF and line a baking pan with parchment paper.

Step 2: Combine the pepitas, honey, vanilla extract, and salt in a bowl and toss until evenly coated.

Step 3: Spread the pepitas on the lined baking pan in an even layer and cook for 10 minutes or until slightly golden.

Step 4: After baking, let cool for 5 minutes before proceeding.

Step 5: Transfer to a food processor and process at one-minute intervals, scraping down the sides between intervals until they have reached a smooth consistency. Patience is the key here; it may take a few minutes.

Step 6: When desired consistency is reached, transfer to a glass jar and store at room temperature.

Have you ever made homemade seed or nut butter? If so, what are your favorite ingredients to add?