Creamy Spiced Pumpkin Butter

The delicious flavor and creaminess of this pumpkin seed butter is a healthy addition to many every day dishes.
Prep Time 15 minutes


  • 2 cups raw organic shelled pumpkin seeds
  • 4 Tbsp. maple syrup
  • pinch of sea salt
  • 2 tsp. ground pumpkin spice
  • optional: 1-2 tsp. coconut oil


  • Preheat oven to 325F.
  • Place your raw seeds on a parchment or foil lined cookie sheet and roast in the oven for 12 to 15 minutes, stirring once or twice to prevent burning.
  • Remove the pan from the oven and let the seeds cool for about 10 minutes.
  • You want them to still be warm so that they're easier to process, but not hot so that they don't put an added strain on your processor.
  • Pour the pumpkin seeds into your food processor and pulse to begin breaking them down.
  • Add 1 tsp. of oil if needed and let your processor run until the seeds begin to break down into a grainy paste, and eventually a smooth butter. (20-40 min depending on a food processor)
  • Stop processing every couple of minutes to scrape down the sides of the bowl and give your processor a brief rest.
  • When seeds become creamy, add salt and maple syrup, pumpkin spice, and continue processing until desired consistency is reached.
  • Transfer the pumpkin seeds butter to mason jar, and store in the fridge for up to 3 months.


Makes a one cup of pumpkin seed butter