Hello, today’s recipe is for Gluten and Dairy Free Pumpkin Spice Seed Butter.

A little bit of a different recipe tonight.  I know a few of you are also nut free and have asked before about alternatives to peanut butter.  I had some pumpkin seeds in the cupboard and I decided to have a go at making a seed butter.

The lovely roasted pumpkin seeds go perfectly with the ground cinnamon.  I used this spread on bagels, brioche and pancakes.

Other Bits & Pieces

If you like this recipe for Gluten and Dairy Free Pumpkin Spice Seed Butter then you might like to try one of my other recipes:

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Like me, you may also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Pumpkin Spice Seed Butter (Gluten & Dairy Free)

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Total Time 25 mins Servings: 1 Best Season: Fall


Looking for an alternative to peanut butter? Try out my recipe for Gluten and Dairy Free Pumpkin Spice Seed Butter



  1. Preheat the oven to 160 oC

  2. Lay out the pumpkin seeds on a lined baking sheet, roast in the oven for 10 minutes then set aside to cool for 10 minutes.

  3. Place the pumpkin seeds, olive oil, maple syrup/honey and cinnamon in a blender.  Blitz until smooth and transfer to a small jar.

Keywords: basic
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