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Pumpkin Seed Butter

Keyword pepita butter, pumpkin seed butter
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16
Calories 85 kcal


  • 2 cups pumpkin seeds or pepitas raw, hulled with no shell
  • 1/4-1/2 tsp sea salt optional


  1. Preheat oven to 325°F. Spread pumpkin seeds out on a baking sheet and bake for approximately 15 minutes until golden.

  2. Let them cool until they are only slightly warm and then move to heavy duty food processor.

  3. Blend in food processor until the pumpkin seed butter becomes very smooth and creamy. It will get crumbly first before it starts to come together and form a creamy seed butter. (It took approximately 15 minutes in my food processor.)

  4. Blend in salt starting with 1/4 tsp and seasoing to taste.

Recipe Notes

Nutrition Facts per TBSP

Calories: 85kcal
Protein: 4.4g
Fat: 7g