Raw Homemade Pumpkin Seed Butter

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(This post contains affiliate links)

Looking at the texture of this pumpkin seed butter kind of threw me off. It looks a little more like pesto than nut or seed butter, but it tastes just like seed butters. It’s super spreadable, delicious, and kind of addicting. I threw some in a chocolate protein shake I made this morning. I saw some fudge that someone made on Instagram with it, and I can’t wait to try it my own hand that. Each kind of homemade butter kind of has its own character. Cashew butter may be a little sweeter and creamier than other varieties. Where almond butter has a smooth, kind of neutral, flexible taste. Sunflower butter, tastes just like the distinct taste of sunflower seeds, but in a surprising and creamy way, packed with oils and vitamin E. Pumpkin seed butter has a very savory, distinct texture that brings out the sweetness in fruit specifically. It’s about contrasting flavors here. I have big plans to make a fruit salad dressing out of this. Maybe with some lemon juice. Maybe a buddha bowl. This is looking promising…

Making this butter is as simple as any other. You just blend with a little oil. I used melted coconut oil, but olive and avocado oils both work fine too. I’m sure there are a bunch more you could use, but those three are my go-to’s. Grapeseed, maybe? I’ll bet it works just as well. I made this butter from raw pumpkin seeds. Next time I try it I’m going to sprout them, for sure. I just love sprouted things and I’m convinced they’re healthier. I’m definitely on the avoiding excess phytic acid train these days, but I try not to dwell on it or bring on any excessive restrictions to my diet. Some days I just want to make seed butters without sprouting, and I think that’s ok.

Quick note: I get a little bit of anxiety, each and every time I made this kind of thing. It’s basically 10 minutes of me curiously staring at my blender wondering if this is the one time it won’t work and I'll just have a crumbly, sticky mess. Hasn’t happened yet, but it gets the best of me every time. Just know you’re not alone.

In case you did want to sprout your raw pumpkin seeds, all you do is soak the seeds overnight or for a minimum of 12 hours with a pinch of unrefined salt, strain, and rinse well. Then dehydrate at 115° for a full 24 hours or until completely dehydrated. You can also put them in the oven at its lowest setting for 12 hours. Rotating and checking them every few hours. It may seem like a lot of work, but most of it is passive and once you know how to do it, it’s really no big deal anymore. Plus, if you make a big enough batch you won't be making this more than once or twice a month.

Also, to save time you can buy sprouted seeds, which I may do next time.

Roasting is quite a bit simpler. All you have to do is place them in the oven at 300° for 20-25 minutes, rotating once or twice. Allow them to cool on the counter for 15 minutes and then add them to your food processor or high-powered blender for about 10 minutes.

I prefer sprouting, but roasting will make your house smell amazing, especially with something really fragrant like pecans or almonds. Throw some cinnamon or vanilla on there—seriously, it smells like the holidays. There’s an upside to everything.

Prep Cook Total

5 mins 10 mins 15 mins

Here’s what you’ll need:

Raw homemade pumpkin seed butter

Reduces to 2 1/4 cups


  • Place pumpkin seeds, 2 tablespoons of coconut oil and salt in you high-powered blender or food processor.

  • Blend on medium for 3-4 minutes.

  • At this point your seed butter should be crumbly, and you’ll likely have to stop your blender to scrape down the walls.

  • Add in another tablespoon of coconut oil

  • Increase speed to medium high and continue blending until it begins to form together. You’ll likely have to start and stop your blender several times. The entire blending takes about 10 minutes. This is true across the board for nut and seed butters.

  • Continue this process, scraping down the walls of your blender until you have pumpkin seed butter.

  • Add in the last tablespoon of coconut oil and pulse until fully blended.

  • Set aside in a jar to cool before placing in the fridge. Store in the fridge in a container with a lid. Should keep a minimum of three months.