How to make homemade pumpkin seed butter (it’s easier than you think!)
I’ve been a big fan of pumpkin seed butter for almost a decade. It was one of my few indulgences when I was on a strict diet to heal my digestive issues.
I never realized how easy it was to make your own, until I tried one day. I simply put some pumpkin seeds in my tiny Cuisinart food processor and turned it on for a good long while.
At first it turned into dust and then the oils escaped and the texture turned buttery. You have to process it for more than 5 minutes for it to start turning into butter.
It’s not a task for the impatient. But I was having fun experimenting so I processed away, stopping every so often to scrape the sides and mix again.
Once the pumpkin seed butter was freshly ground, I tasted it and it was good. But I wanted to do something special with it.
I decided to make pumpkin seed butter treats.
I’ve never done anyhing like this before but that’s pretty much how I roll, constantly exploring new territory in the kitchen. It’s keeps it interesting.
I spooned the butter into a silicon ice cube tray. The kind that you can cook with and then put in the freezer. And that is exactly what I did.
I broke up a Trader Joe’s 70 percent Belgian dark chocolate bar on top of each treat and then put it in the toaster oven for a few minutes until the chocolate melted.
Then I put the tray in the freezer for 10 minutes.
The results were tasty and fun. Cute little pumpkin seed and chocolate bon bons. It covered almost all the tastes. Salty, sweet, bitter and oily. Crunchy too. And so fresh.
And not too hard to try at home.