Pumpkin Seed Butter

By Dr Ernst
July 16, 2019

Watch out Peanut/Almond Butter – there’s a new “better butter” – ok it’s not really new, but chances are you have never had pumpkin seed butter.

No, not pumpkin butter – the sweetened spread some people use instead of apple butter. This is seed butter directly from blending the inner pumpkin seed – AKA Pepita.


  • Raw pumpkin seeds (Pepitas)
  • Himalayan pink salt
  • Food processor


  1. Put any amount of Pepitas into a food processor with one of the sharpest blades.
  2. Pulse several times until it looks like “pumpkin seed flour”
  3. Turn the food processor to continuous on, let the mixture thicken and turn into a dough (congealed ball).
  4. Let sit for 30-60 seconds and run the food processor again until you get a thickened paste.
  5. Transfer into a jar and let it sit at room temperature as the oils come out naturally over time.
  6. Mix and salt to taste before serving.
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