Imported from Instagram

Homemade Pumpkin Seed Butter with Optional Jammy Fig Toast

Name: Homemade Pumpkin Seed Butter with Optional Jammy Fig Toast
Prep time: 365 min
Cook time: 39 min
Total time: 404 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cup Raw shelled pumpkin seeds (pepitas) (Soaking water as needed to cover; drained and rinsed before roasting); 0.5 tsp Kosher salt (Plus more as needed for the butter); 2.5 Figs (Optional; use 2–3, cut in half); 1 tsp Oil (For cooking the figs); 1 tsp Agave syrup (Plus more as needed for serving); 1 slice Whole grain sourdough bread (Optional; for the fig toast); Salt (Optional finishing pinch for the toast)

Recipe by Catherine Perez @plantbasedrd · Instagram

Imported by Alessia on SeeMeCook

Roasted, soaked pepitas are blended into a smooth, runny seed butter and seasoned with kosher salt. For an optional toast, caramelized figs and agave pair with the rich, earthy spread.

8 servings404 minAmerican

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Ingredients

2 cup Raw shelled pumpkin seeds (pepitas) (Soaking water as needed to cover; drained and rinsed before roasting)
0.5 tsp Kosher salt (Plus more as needed for the butter)
2.5 Figs (Optional; use 2–3, cut in half)
1 tsp Oil (For cooking the figs)
1 tsp Agave syrup (Plus more as needed for serving)
1 slice Whole grain sourdough bread (Optional; for the fig toast)
Salt (Optional finishing pinch for the toast)

Steps

1
Place the pumpkin seeds in a bowl and cover with enough water to submerge them. Soak for at least 6–8 hours.
2
Drain and rinse the seeds. Spread them on a clean kitchen towel and pat dry.
3
Preheat the oven to 325°F (163°C). Spread the seeds over a large tray and roast for 15 minutes, stirring halfway through.
4
Remove the tray from the oven and let the seeds cool for about 5 minutes.
5
Transfer the seeds to a food processor. Pulse a few times until some of the seeds are pulverized into a crumble.
6
Run the food processor continuously, pausing occasionally to scrape down the sides. Continue for about 15–18 minutes as the seeds change from a crumble to a dry, thick paste and finally to a smooth, runny butter.
7
Add the kosher salt and blend again until fully incorporated. Taste and add more salt if desired.
8
Transfer the pumpkin seed butter to an airtight jar or container.
9
For the optional toast, add the oil and agave syrup to a small non-stick pan.
10
Place the figs cut side down in the pan and cook undisturbed for about 3 minutes.
11
Flip each fig piece and cook for another 3 minutes, then remove the pan from the heat.
12
Toast the bread. Spread it with some pumpkin seed butter, then layer the caramelized figs on top. Finish with a pinch of salt and/or a drizzle of agave syrup, as desired, and serve.

Notes

The optional fig toast uses only some of the prepared pumpkin seed butter; the amount of extra salt and agave for finishing is to taste. The source mentions a blog post for additional nutrient information, storage, and tips but does not provide those details here.