Pumpkin seed butter is one of the most underrated nut-free spreads out there 🙌 It’s rich in magnesium, iron, zinc, fiber, and plant-based protein — way more nutrient-dense than most store-bought spreads. Unlike peanut butter (which is often high in mold and mycotoxins), pumpkin seed butter is a safer, cleaner option — especially for kids who eat it daily. Plus it’s anti-parasitic and naturally supports the immune system. Here’s how I make mine at home 👇
Homemade Pumpkin Seed Butter (4 oz batch)
Ingredients:
- 1/2 cup raw organic pumpkin seeds (soaked overnight)
- 1 to 1½ tbsp avocado oil
- 1/4 tsp Baja Gold or Celtic sea salt
- 1 to 1½ tsp raw honey (or to taste)
- 1 tbsp hemp seeds (optional, for extra omegas and nutrients)
Instructions:
- Soak pumpkin seeds in water overnight (8–10 hrs).
- Strain and make sure to dry them completely on parchment paper.
- Roast at 300°F for ~20 minutes, until lightly golden and crisp.
- Add seeds to food processor and blend until crumbly.
- Add avocado oil and blend until smooth.
- Add sea salt and blend again until fully incorporated.
- Add honey last, blend until creamy.
- Stir in hemp seeds if using, or pulse them in for texture.
👉 Be sure your seeds are fully dry before blending — any leftover moisture can cut the shelf life in half.
👉 Store in a sealed jar in the fridge for up to 2 weeks.
Adjust oil, salt, and honey to your taste and texture preference. Thinner? Add more oil. Sweeter? More honey. Saltier? Sprinkle it in 💚