homemade pumpkin seed butter

Nut allergy?  Bah humbug.  Ain’t nothin’ gonna take my PB&J away from me!
Here’s a dairy and nut-free recipe for homemade pumpkin seed butter:

(vegan and gluten-free, too, of course!)

pumpkin seed butter (homemade)

Serves 1 jar
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Dietary Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Appetizer, Breakfast, Condiment, Dessert, Lunch, Side Dish, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Cold
Region American


  • 1 cup pumpkin seeds ((if you have a severe nut allergy, make sure they are either taken from a pumpkin and peeled, or in a package that specifies there is no cross contamination))
  • 1 tablespoon xylitol, agave nectar, honey, or sugar
  • about 1/3 teaspoon fine sea salt (*to taste)
  • 1/4 cup grapeseed oil ((or more as needed if your seeds are dry and the blender is not turning the grains into butter))


Step 1 Pre-heat oven to 350 degrees F (180 C). Spread out pumpkin seeds on large lined baking sheet and salt with 1/4 tsp. sea salt. Bake for about 5-8 minutes, until you hear them just start to pop and they're browning a little bit. Immediately remove from oven, let cool to touch.
Step 2 When the seeds are still warm, put them in a food processor or blender (if there are too many, do this in two batches.) Add sweetener and oil. Blend until creamy. If it does not appear to be getting creamy, mix it around with a spatula. If that still doesn't take, add oil by the tablespoonful until it takes.
Step 3 Taste for salt and sweetness. Add more of either if you like.
Step 4 Refrigerate until it's disappeared. This lasts a while in the fridge, so you'll most likely eat it all before it goes bad.

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