Pumpkin Seed Butter – Easy, Nut-Free Spread Packed with Nutrition

Last fall, I ran out of almond butter halfway through making breakfast. I spotted a bag of pumpkin seeds in my pantry. Ten minutes later, I had a jar of creamy, nut-free pumpkin seed butter. It tasted amazing on warm toast with a drizzle from my homemade pumpkin butter for fall breakfasts.

Why You’ll Love This Pumpkin Seed Butter

I first made this when packing my kid’s lunch for a peanut-free school. It felt good knowing it was safe and full of protein.

Pumpkin seed butter is nut-free, so it works for school snacks or allergy-friendly meals. It’s high in magnesium and healthy fats. It’s budget-friendly too—pumpkin seeds cost less than most nuts.

You can whip it up fast. Then, spread it on toast, spoon it into oats, or blend it into a creamy pumpkin smoothie with protein boost.

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Ingredients You’ll Need

I still remember the first time I roasted pumpkin seeds for this recipe. The smell filled the kitchen and reminded me of autumn fairs.

You need:

• 2 cups raw, unsalted pumpkin seeds
• 1/2 teaspoon salt
• 1 tablespoon melted coconut oil
• 1 tablespoon honey

For variety, try cinnamon, maple syrup, or vanilla. Or go savory with a pinch of smoked paprika. I sometimes pair it with crunchy pumpkin spice granola clusters for a fall breakfast.

How to Make Pumpkin Seed Butter

The first time I made this, my food processor almost walked off the counter—it works that hard!

Step-by-Step:

1. Preheat oven to 350°F. Spread seeds on a baking sheet. Roast for 6–8 minutes.
2. Put seeds and salt in a food processor. Blend until crumbly. Scrape sides often.
3. Blend longer until creamy.
4. Stream in coconut oil and honey. Blend to your preferred texture.

Tips for Creamy Butter:

• Use a strong food processor.
• Scrape sides often.
• Add more oil if needed.

I’ve even added a spoonful of this butter to my creamy pumpkin smoothie with protein boost for extra flavor.

Best Ways to Use It

One rainy Sunday, I spread this butter on pancakes. My family scraped their plates clean.

Spread it on toast, pancakes, or waffles. Stir into oatmeal or yogurt. Drizzle over smoothie bowls. Use in salad dressings or dips. Add to baked goods for a nut-free twist.

I love it swirled into oats with crunchy pumpkin spice granola clusters on top.

Storage and Shelf Life

I once forgot a jar in the fridge for a month—it still tasted fresh.

Store in a sealed jar in the fridge for up to 3 weeks. Freeze in small containers for up to 3 months. Stir before using if oil separates.

It’s perfect for make-ahead breakfasts with homemade pumpkin butter for fall breakfasts.

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