Between making nut butters and non-dairy milks, everywhere I look I now see how a motor and some pantry staples can result in easy-to-whip-up versions of commercial products: tahini, sunflower butter, nut/grain/coconut milks. This is how I found myself standing in the bulk aisle considering what else might make for a tasty spread or beverage. I spied the pumpkin seeds and wondered, hey, would pumpkin seed butter taste good? Is that a thing already? (It is, though it is a pricey and not necessarily readily available option.)

In a general grocery store situation, the pepitas may already be salted and roasted, so no need to add additional salt unless it’s your preference. If you have raw hauled seeds, you can toast them in the oven before processing. Of course, some people are looking to keep their diet raw, and you can use raw seeds if that suits your nutritional preferences best. However, roasting will deliver a richer flavor.

Due to the high fat content of the seeds, they can easily go rancid. Take care to purchase fresh seeds and then keep them in a sealed bag or airtight container. Seeds can be stored in the refrigerator or freezer for a longer shelf life.

January’s unrelenting grey drizzle has me in the mood for something warm and comforting, so I have seasoned this recipe with homemade pumpkin pie spice and maple syrup. You may certainly omit or reduce any spices you don’t like, and use honey or another sweetener instead or omit these things completely.

I was surprised to read comments along the lines of, “an acquired taste, but I’ll eat it because it’s healthy,” attached to some commercial versions of pumpkin seed butter. Maybe it’s because I soup mine up with a touch of sweetener and spice, but I could eat the whole jar with a spoon if no one was looking. And if there are nut allergy concerns, you may find this to be a great tasting and safe alternative (though check with your healthcare professional first).

DIY Pumpkin (Pie) Seed Butter
makes approximately 2 cups

Note: If you have raw hauled seeds, toast them in a 350° oven, stirring occasionally, for ten minutes or until fragrant, popping, and lightly browned. Oiling them is not necessary. Add a 1/4 teaspoon salt (or to taste) to the recipe.

3 cups roasted and salted pepitas
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 teaspoons maple syrup, or to taste
2 tablespoons neutral oil of your choice, plus additional as needed

Combine all ingredients in the bowl of a food processor and process, stopping occasionally to scrap down sides, until desired consistency is reached. Add more oil by the tablespoonful as needed if the butter is too dry.

Scoop butter into a container with a tight-fitting lid and store in the refrigerator.

This post was shared in a blog hop hosted by the awesome Frugal Days, Sustainable Ways. The site offers tons of inspiring DIY ideas, so definitely check it out!

This recipe and post were created for my “DIY vs. Buy” column on Serious Eats.