This recipe appears in:DIY Pumpkin (Pie) Seed Butter
Notes: 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.
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, 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 below.
About the author: Molly Sheridan feels about mason jars the way most women feel about shoes. A music journalist by day, she traces her love of weekend DIY kitchen projects back to the science experiments she ran with her dad as a kid. She is the author of Wonderland Kitchen and tweetledees @WonderlandK.
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- 3 cups roasted and salted pepitas (pumpkin seeds)
- 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 for up to 2 weeks.