Serve this healthy snack with carrot and celery sticks. Pumpkin seed butter can be stored in an airtight container in the refrigerator for up to 1 month.

Makes 1 1/2 cups


  • 3 cups shelled pumpkin seeds
  • 1/4 tsp. kosher salt, plus more to taste
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • Carrot and celery sticks, for serving


Total time: 25 minutes

Preheat oven to 325°. On a large baking sheet, place pumpkin seeds in a single layer and bake until fragrant and toasted, about 15 minutes.

When cool, transfer seeds to a food processor fitted with a metal blade and pulse, scraping down sides frequently, until a paste forms, 7 to 10 minutes. With the motor running, add salt, smoked paprika, and garlic powder. Season with salt to taste.


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