It's incredibly easy to make your own homemade Pumpkin Seed Butter! This healthy recipe contains only two ingredients: toasted pumpkin seeds and a bit of sea salt. It's a great nut-free spread for allergy sufferers, packed with nutrients, and is a beautiful vibrant green colour too.
Prep time: PT15M
Cook time: PT20M
Total time: PT35M
Rating
4.9 stars (38 reviews)
Keywords
Pumpkin Seed Butter
Ingredients
2 cups pumpkin seeds
1/2-1 teaspoon sea salt (more to taste if needed)
1-2 teaspoons coconut oil (if needed)
Categories
Spreads
Cuisine
American
Steps
Pre-heat your oven to 300°F / 150°C.
Spread the pumpkin seeds out on a baking sheet and toast for about 15 minutes, stirring occasionally. Allow the seeds to cool slightly.
Transfer the pumpkin seeds into the bowl of a food processor.
Pulse it a few times, then start running continuously. You'll need to stop and scrape the sides and bottom every once in a while.
At around the 5 minute mark the seeds should have gone from crumbly into a bit of a paste.
Keep running and scraping until it loosens up and becomes a smooth butter. Depending on your pumpkin seeds and your food processor, this should take about 15-20 minutes.
Add the salt, a bit at a time, and tasting between each addition.
Scrape the pumpkin-seed butter into a clean jar.
Nutitrion
Serving Size: 1 serving
Calories: 36 kcal
Carbohydrates: 1 g
Protein: 2 g
Fat: 3 g
Saturated Fat: 1 g
Sodium: 117 mg
Sugar: 1 g
Reviews
Alison Scorese on 2026-07-09 (5 stars): Thank you for the level of detail you put into this recipe. I hereby declare it foolproof!
I made it in a Vitamix, which reduced the processing time — the transformation in the seeds' texture and appearance over the course of mixing was exactly the same as described above. Just in case anyone was wondering whether the Vitamix has the ability to instantly transform seeds into butter: it does not 😊
As for what I made with it… stay tuned!
Antonella Russo-Ball on 2026-05-10 (5 stars): Super clear instructions, thank you!!! It looks and tastes amazing
Mercedes on 2026-05-08 (5 stars): Made this with roasted unsalted seeds and some olive oil as I dislike coconut oil. Left it at the soft paste stage and it was really good, cannot taste the oil. Next time I’ll use raw seeds. Loved it though!
Debra on 2026-02-07 (5 stars): I didn't have enough pumpkin seeds so I made with half pumpkin seeds, half sunflower seeds, 1/2 tsp of salt and 2 tbsp coconut oil. It's delicious ! I wanted to make it without the oil, but it didn't come together like a butter without it. Is that because the sunflower seeds contain less fat?
FYI: Half the salt is plenty.
Thank you for the recipe and inspiration ! Bless you ! ♥️🌻🌿
Victoria on 2025-11-21 (5 stars): I made this and added a whole tablespoon of coconut oil as well as Ceylon cinnamon and stevia powder. It tastes amazing almost like a snickerdoodle! What a treat. Thank you for sharing this recipe.
Rachael on 2025-11-06 (5 stars): I can't wait to try this! The brand of pumpkin seed butter I loved went out of business. Thank you for explaining the difference between using raw and toasted pumpkin seeds. Have you ever used soaked pumpkin seeds? Thanks!
Grant on 2025-10-27 (5 stars): Great recipe. I saw a jar at the local grocery store but it was wicked expensive so decided to make my own. It turned out awesome.
