Simple and affordable, homemade pumpkin seed butter is a tasty nut-free spread that can be used in sandwiches or in sauces, smoothies, and baking.Free from: wheat/ gluten, soy, dairy, egg, fish, shellfish, peanuts, tree nuts
Add the pumpkin seeds to a food processor or high speed blender. Process until creamy, occasionally stopping to scrape down the sides. Be patient! This will feel like it is taking forever and will never get a buttery texture. Just keep going! The pumpkin seeds will get coarse, crumbly, start to clump together more and more, and then turn into a smooth, buttery texture.
If you choose to add salt or any of the optional flavor additions listed in the body of the blog post, add those once the texture is smooth, then process an additional minute. Note that some additions, like honey or maple syrup or melted dark chocolate, will make the seed butter thicker.
Transfer to a glass jar and close the lid. Store in the refrigerator 3-4 weeks.
Notes
Nutrition information is for a heaping tablespoon.See body of blog post for optional flavoring additions.