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A tutorial on how to make homemade pumpkin seed butter in the Vitamix blender.

How to Make Homemade Pumpkin Seed Butter in the Vitamix {Paleo, Gluten-Free, Vegan, Nut-Free}| cleaneatingveggiegirl.comAlmost all of my life I have been a nut butter junkie.  If it had peanut butter in it, you could pretty much guarantee that I would love it.  And if it had peanut butter and chocolate?  Well, that was even better.

How to Make Homemade Pumpkin Seed Butter in the Vitamix {Paleo, Gluten-Free, Vegan, Nut-Free}| cleaneatingveggiegirl.comAfter college I began to expand my nut butter horizons by incorporating in things like almond butter and cashew butter.  They were definitely an acquired taste for me, but a year ago I would easily have said that I preferred these “fancier” nut butters over peanut butter on almost any occasion.  Yes, even I was a bit baffled by that.

How to Make Homemade Pumpkin Seed Butter in the Vitamix {Paleo, Gluten-Free, Vegan, Nut-Free}| cleaneatingveggiegirl.comOnce I went Paleo this past July, peanut butter left my life completely (peanuts are technically a legume and are, therefore, not considered Paleo).  Luckily, I did not feel too terribly sad since I knew I would still have almond butter and cashew butter in my life.  But then sometime last fall (I can’t remember the exact month), I decided to move even closer to the AIP Paleo diet by eliminating nuts to see if it helped me feel better.  Was I sad about giving up my beloved almond and cashew butters?  Heck yes, I was!  Thank goodness another popular butter made from sunflower seeds came to my rescue, and I have been loving on it ever since.

How to Make Homemade Pumpkin Seed Butter in the Vitamix {Paleo, Gluten-Free, Vegan, Nut-Free}| cleaneatingveggiegirl.comSince the fall I have gone back and forth on whether to eliminate or keep seeds in my diet.  I eliminated them for about three to four weeks but did not see any changes, so back they went into my meal line-up (especially during breakfast).  And while I am fairly certain I will not tire of sunflower seed butter anytime soon, I thought it might be fun to whip up something new.

How to Make Homemade Pumpkin Seed Butter in the Vitamix {Paleo, Gluten-Free, Vegan, Nut-Free}| cleaneatingveggiegirl.comI was fortunate enough to win a giveaway on Instagram for a bag of Go Raw Sprouted Pumpkin Seeds about a month ago.  I absolutely love that the seeds are sprouted, making them much easier to digest (which is something that is very important to me).  I ate them several times as a snack and even threw them on top of salads.  But I simply could not quiet the hankering to create pumpkin seed butter with them.  Had I ever tasted pumpkin seed butter before?  No.  But somehow I knew it was going to be good.

How to Make Homemade Pumpkin Seed Butter in the Vitamix {Paleo, Gluten-Free, Vegan, Nut-Free}| cleaneatingveggiegirl.comHomemade Pumpkin Seed Butter in the Vitamix
Paleo, Gluten-Free, Grain-Free, Vegan, Vegetarian, Dairy-Free, Nut-Free, Nightshade-Free, Soy-Free, Egg-Free, Whole 30

Makes approximately 2 cups


1 16 oz bag of raw sprouted pumpkin seeds
2 to 3 tsp of pure maple syrup or honey (if not vegan) for sweetness, optional
2 TB unrefined coconut oil, optional


1. Place the pumpkin seeds in the jar of your high-powered blender.  I used the wet container of my Vitamix.

2. Secure the lid with the tamper inserted and slowly increase from variable speed one to speed ten while using the tamper to push the seeds down towards the blades.  Process for approximately 30 seconds.

3. Increase the speed to “high” and continue processing while using the tamper to scrape the seeds away from the sides of the container.  Continue to do so until  the pumpkin seed butter is mostly smooth.  Turn off the blender.  If you are adding a sweetener and/or coconut oil to reach your desired consistency, do so at this time.

4. Slowly increase the blender speed back to the “high” speed and process for an additional one to two minutes, or until you hear the “low growl” sound of the Vitamix and the pumpkin seed butter is smooth.

5. Use a spatula to carefully transfer the pumpkin seed butter to a glass container.  Seal tightly and store in your pantry for up to three weeks.  If the butter will last longer than three weeks, store in the fridge to prevent it from becoming rancid.

How to Make Homemade Pumpkin Seed Butter in the Vitamix {Paleo, Gluten-Free, Vegan, Nut-Free}| cleaneatingveggiegirl.comDo you know what one of my favorite things about this pumpkin seed butter is?  The fact that it is GREEN.  That totally would have turned me off when I was a picky-eating child, but now I think it’s pretty darn cool.

How to Make Homemade Pumpkin Seed Butter in the Vitamix {Paleo, Gluten-Free, Vegan, Nut-Free}| cleaneatingveggiegirl.comThis pumpkin seed butter works in just about every way that you would normally utilize nut/seed butters, but my favorite way to eat it has been on sweet potato “toasts” and sliced bananas.  I’m telling you, there is nothing better.

How to Make Homemade Pumpkin Seed Butter in the Vitamix #Paleo #nutfree #vegan Click To Tweet

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{ 19 comments… add one }
  • Erin @ Her Heartland Soul March 2, 2016, 7:11 am
    YUM! Erin @ Her Heartland Soul recently posted...Best One Piece Bathing SuitsMy Profile
    • ClnEatingVegGrl March 2, 2016, 8:12 am
      Um, YOU KNOW IT! :D
  • Sonali- The Foodie Physician March 2, 2016, 8:50 am
    This is such an awesome departure from the usual nut butters- it looks so good! I love that green color :) Sonali- The Foodie Physician recently posted...Dining with the Doc: Smoky Beet Burgers with Goat Cheese Yogurt SpreadMy Profile
    • ClnEatingVegGrl March 2, 2016, 11:21 am
      Isn't it so fun? There aren't many green foods that exist other than veggies!
  • Marisa @ Mindful Slices March 2, 2016, 9:45 am
    This looks so delicious. Perfect for St. Patrick's Day! Marisa @ Mindful Slices recently posted...Weekly Grocery Haul + Meals no. 4My Profile
    • ClnEatingVegGrl March 2, 2016, 11:21 am
      I hadn't even thought about that, but you are so right! Gotta love green foods :D
  • Monica March 2, 2016, 12:46 pm
    Tell me more re sweet potato toasts?
    • ClnEatingVegGrl March 2, 2016, 2:19 pm
      This has everything you need to know! http://megtherhn.com/2016/02/07/sweet-potato-toast/
  • Ashley March 2, 2016, 3:56 pm
    I loveeee pumpkin seeds but never thought to make a "nut" butter out of them!! So cool! Ashley recently posted...Sweet and Spicy Green BeansMy Profile
    • ClnEatingVegGrl March 2, 2016, 4:01 pm
      I wasn't entirely sure how it would turn out, but I love it! If you like sunflower seed butter than you will almost surely like this.
  • Alli O March 2, 2016, 4:39 pm
    Great idea to use pumpkin seeds! I never would have thought to!
    • ClnEatingVegGrl March 2, 2016, 5:49 pm
      Thank you, Alli! It seems so obvious, yet it took me forever to think of it!
  • Kristy @ Southern In Law March 2, 2016, 10:30 pm
    This looks amaaazing! Pepitas are so full of vitamins and minerals and this is the perfect way to get them in! Kristy @ Southern In Law recently posted...Recipe: Easy Ham & Cheese Zucchini SliceMy Profile
    • ClnEatingVegGrl March 3, 2016, 8:28 am
      Yes! You have to love when something is both healthy AND delicious!
  • Al June 24, 2016, 5:31 pm
    Steps 4 & 5 read "sunflower seed butter".
    • ClnEatingVegGrl June 24, 2016, 7:55 pm
      Whoa, good catch! Fixed it. I swear, no matter how many times I proofread a post before I publish it, those typos seem to sneak in from time to time.
  • Lorie Neighbors March 7, 2017, 5:33 pm
    Hmmm...I just made this and it isn't anything like your pictures or other ones I've seen on Pinterest. It's not creamy at all--I can roll it into a ball much like Play-do. It was difficult for my vita mix to blend it. It was getting very hot, and when I finally took the butter out of the container, the butter was also hot! I added the coconut oil, some agave nectar, and some cinnamon that I saw on another recipe. I'm not sure if I did anything wrong. Do you have any input?
    • ClnEatingVegGrl March 8, 2017, 10:21 am
      Did you use the specific raw sprouted pumpkin seeds that I mentioned in the post? These are softer than traditional pumpkin seeds and tend to blend a lot better. Other than that, I would simply recommend stopping frequently to scrape down the sides. The butter will get hot regardless of what kind of seeds you used, as mine was quite warm when I made it too!

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