I have been waiting for this weekend all year and now it includes Pumpkin Seed Butter!
As some of you might know I am an avid runner and I have a date with the Outer Banks Marathon this Sunday. My friend and I were discussing what we will be eating Sunday morning before the race. When I said I would probably just be eating some whole wheat toast and peanut butter he mentioned (reminded me) of his peanut allergies. A light bulb went off and I promised to bring him some seed butter. He repeated “seed butter” as a question so I explained the benefits and the process. I told him pumpkin seeds were rich in amino acids, iron, protein, phytosterols and immune-boosting zinc. Then he repeated “phytosterols”? So I referred him to google and told him I would be making pumpkin seed butter tonight.
If you’ve read our How to Make Sunflower Seed Butter : Sunbutter you know what your about to get into.
First thing we need to do is toast those seeds to bring out their full nutty potential. Take out your favorite sauce pan and wooden spoon then move the seeds around for 5-10 minutes till you get the toastyness you desire.
The pumpkin seeds will lose their beautiful green hue as they start to toast. Its hard not to start snacking at this point!
Wait until those toasted seeds are cooled and then add them to your food processor. Grind the seeds into a fine powder. Add your ingredients and process until you get the texture you desire. I had to add more oil but it was well worth it. I hope my friend enjoys his and I hope you get a chance to make some butter out of a pumpkin seed soon
Pumpkin Seed Butter Recipe
2 cups EatSeed.com Organic Raw Pumpkin Seeds (Hulled)
4 Tbsp oil (sunflower, canola or sesame)
4 Tbsp honey or maple syrup
1/4 tsp allspice
1/4 tsp salt
1. Toast the pumpkin seeds in a dry pan over medium heat. Let cool.
2. Grind the pumpkin seeds in a food processor till you have a fine powder.
3. Add oil, honey or maple syrup, allspice and salt. Blend and
4. Puree until you get the consistency you choose. Can take 5-10 minutes.
(Do not refrigerate, butter will harden)