Raw pumpkin seed butter Calories

To make raw pumpkin seed butter, blend raw pumpkin seeds in a powerful food processor, stopping to scrape down the sides until they turn into a smooth paste. The seeds release their own oil, so extra oil usually isn’t needed.

Raw pumpkin seed butter tastes earthy, mildly grassy, and distinctly seed-like, rather than sweet. It should not taste sharply bitter or smell rancid; those can be signs that the fats have gone stale.

Spread raw pumpkin seed butter on toast, stir it into oatmeal or smoothies, or whisk it into a sauce. For a pourable dressing, thin it with water or lemon juice a little at a time until it reaches the texture you want.

Yes, raw pumpkin seed butter can replace tahini in many sauces, dressings, and dips. Tahini has a more recognizable sesame flavor, while pumpkin seed butter tastes earthier and greener, so the finished dish will taste different.

Yes, stir raw pumpkin seed butter when oil collects on top. The separation is usually natural: the seeds’ oil rises during storage. Use a clean spoon to mix the oil back in, and close the jar firmly afterward.

Keep raw pumpkin seed butter tightly sealed in a cool, dry place; refrigeration is a good choice, especially for homemade butter or in a warm kitchen. Always use a clean, dry spoon, and discard it if you notice mold or an off smell.

Yes, raw pumpkin seed butter works in baked goods, soups, and sauces. Heating changes its flavor and texture, so for a smooth sauce, first whisk it with a little warm liquid, then stir it into the dish.

Yes, raw pumpkin seed butter can stand in for peanut butter on toast or in many recipes, though it has a greener, earthier flavor and may be less sweet. Try it in a sandwich or sauce first to see whether that taste suits the dish.

No, people with a pumpkin seed allergy should avoid raw pumpkin seed butter because it is made from those seeds. Grinding the seeds into a paste does not remove the allergen.