Instructions

1. Preheat your oven to 350°F (175°C). Spread the raw pumpkin seeds on a baking sheet and roast them for 15-20 minutes until they are lightly toasted. Once done, let the seeds cool to room temperature.
2. Transfer the cooled pumpkin seeds into a food processor. Process the seeds until they turn into a smooth, pureed consistency.
3. Add in a teaspoon or two of your preferred oil. This can be avocado oil, coconut oil, olive oil, or even pumpkin seed oil if you want to intensify the pumpkin flavor. The oil will enhance the creaminess of the butter.
4. Sprinkle in a pinch of sea salt for taste and blend the mixture again until everything is well combined and smooth.
5. Once your pumpkin seed butter has reached the desired creamy consistency, transfer it to an airtight container and store it in the refrigerator. It can stay fresh and delicious for up to a month.