Ingredients
Scale
- 2 cups raw pumpkin seeds (pepitas)
- ½ teaspoon sea salt
- 1-2 tablespoons neutral oil (like avocado or grapeseed), optional for creamier texture
- 1 tablespoon honey or maple syrup, optional for sweetness
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast for 8-10 minutes, stirring halfway through, until they’re golden and fragrant. Watch them carefully—they can go from perfect to burnt quickly.
- Let the seeds cool for about 5 minutes. They don’t need to be completely cool, just not scorching hot.
- Transfer the roasted seeds to a high-powered food processor or blender. Add the salt.
- Process for 10-15 minutes, scraping down the sides every few minutes. First, the seeds will become a coarse meal. Then they’ll form a thick paste. Keep going.
- Eventually, the natural oils will release and the mixture will become smooth and creamy. This takes patience, but it’s worth it.
- If your butter seems too thick or your food processor is struggling, add the optional oil one tablespoon at a time while processing. This helps it reach that drippy, spreadable consistency.
- Taste and adjust the salt or add sweetener if desired. Process for another minute to incorporate.
- Transfer to a clean jar and store in the refrigerator for up to two weeks. The butter will thicken slightly when cold, so let it sit at room temperature for a few minutes before using.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
