Recently, I decided to make this recipe for pumpkin seed butter. OK, so I admit this is a far cry from traditional pumpkin recipes. But this recipe is great for a variety of reasons. For one, if you’re adventurous enough to roast your own pumpkins, this is great way to dispose of all those seeds. Two, if you happen to serve dinner rolls for dinner, this is great to pair with them. And last but not least, this will make your turkey sandwiches taste that much better.
Truthfully, this recipe came about from the last tine I toasted pumpkin seeds. They didn’t toast evenly, which made for some bad snacking. Instead of tossing them, I made this tasty pumpkin seed butter. This is a great recipe for those with serious nut allergies as well.
Pumpkin Seed Butter
- 1 1/2 cups toasted pumpkin seeds
- Canola oil
- Pumpkin pie spice, to taste (optional)
- Honey (optional)
- Pour toasted pumpkin seeds into your food processor. I had pumpkin seeds that were already toasted and flavored on hand. Of course if you don’t, go ahead and toast your pumpkin seeds and flavor them to taste.
- Turn on your food processor and blend until fine.
- While the blender is on, slowly pour in your canola oil until your pumpkin seed butter has reached the desired consistency.
- When you have the right consistency, turn off your food processor and add the flavorings of your choice. Give everything one last mix with a flexible spatula and place into a container of your choice.
This will stay good in your refrigerator for a few weeks, but for me it didn’t last nearly as long. I wish I could give you a better estimate of how much oil to use, but it all depends on what consistency you prefer. I used pumpkin seeds straight from a pumpkin, so my pumpkin seed butter came out on the chunky side. I happen to like chunky peanut butter, so this worked out well. However, if you want a smoother consistency, use hulled pumpkin seeds.