Raw Pumpkin Seed Butter
Raw Pumpkin Seed Butter is the perfect replacement for any kind of nut butter, coming from seeds rather than nuts it can be enjoyed by people suffering from nut allergies.
In my opinion, it is also richer in flavours and has a creamier consistency which makes it easier to spread.
Health benefits of Raw Pumpkin Seed Butter
Containing high levels of minerals such as magnesium, phosphorus, manganese, iron, copper, zinc and Vitamin E & K it is a great way of boosting your immune system.
Roasting the seeds, unfortunately, lowers their vitamin content so think twice if you are really willing to sacrifice the vitamins for some roast flavours.
Furthermore, pumpkin seeds are an excellent vegetarian source of protein, with a good amount of the amino acid tryptophan, which supposedly helps you dealing with stress and improving sleep patterns.
How to use Pumpkin Seed Butter
My favourite way of enjoying pumpkin seed butter is as easy as it gets, I simply spread it on my homemade Rye Sourdough Bread or crisp bread and top it with bananas or apples.
It also makes a fabulous addition to your lunch box for dipping those vegetable sticks in, (this is the perfect snack for children attending schools with nut-free policies). A great alternative to switch things up a little is this tasty Roasted Carrot Hummus Recipe, make sure to check it out, too.
Another delicious way of sneaking more nutrients into your diet is by adding raw pumpkins seed butter to soups and sauces, it adds a good dash of rich flavours.
Do you want more pumpkin recipes? Check out this delicious Pumpkin Cheesecake Roll Recipe from Erin at EatPrayGetWell.com .
How to make Raw Pumpkin Seed Butter?
While it’s fairly easy and considerably cheap to make your own raw pumpkin seed butter it will require a reasonably strong blender or food processor.
You will want to make sure that the pumpkin seeds have reached a creamy consistency before you start adding other ingredients.
When you finally add the oil and maple syrup (if you would like to sweeten it a bit) don’t process it for much longer.
Only pulse briefly until everything is combined, otherwise, it might cause seizing of the butter.
- Your butter should look like this before you start adding the oil until it reaches your desired consistency.
- And here is the final result in all its delicious glory.
Like it? Pin it!
Your turn
Have you tried making your own nut or seed butters yet? Please share your experience I’m looking forward to reading your comments.
For more updates follow me on Facebook, Twitter, Instagram, Pinterest or subscribe to my YouTube channel!
Raw Pumpkin Seed Butter
Ingredients
- 1 cup raw pumpkin seeds
- 1-2 teaspoons olive oil extra virgin
- 1 pinch sea salt
Optional:
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Process the raw pumpkin seeds in a blender or food processor until you achieve a creamy consistency. Depending on the power of your blender it can take up to 5-8 minutes, make sure to scrape down the sides once in a while.
- Add all other ingredients and only pulse briefly.
- Enjoy
Notes
Nutrition
Hello, how much is a serving? Is it one tablespoon? Thanks!
Hi, yes, about a tablespoon sounds right. 🙂
Do you recommend soaking seeds first? Thanks
Hi Chico-Romo, thank you for your question.
I don’t activate my pumpkin seeds (soak them and then dehydrate them) before making pumpkin seed butter. It can reduce the oils in the seeds, making it harder to make butter with them. If you do activate your pumpkin seeds before making them into pumpkin seed butter, you’ll probably need to add a little oil into the processor to help them process properly into butter. (Just use a mild-tasting, nut-free one.)
Hope this helps. ~ Eva
May i know what type of olive oil you add? Virgin or extra virgin or just olive oil?
Hi Michele, I used extra virgin olive oil. Have a great day.
How should the pumpkin seed butter be stored? Can it be stored long term & if so what would the process be?
I personally keep all seeds and nut butter in the fridge because I am afraid of the fats going rancid, but if you don’t intend to keep it for a long time it will be fine at room temperature for a few weeks.
Does one have to remove the hard shells of the seeds before making butter?
Hi,
Yes, you definitely have to remove the shells.