Instructions

Step 1 – Separate your pumpkins using a strong, sharp knife, and remove the pumpkin’s insides.

Step 2 – Separate the seeds and the pumpkin’s “guts”, reserving the seeds and discarding the leftovers.

Step 3 – Roast your pumpkin seeds in a low oven set to 250 Fahrenheit, for around 20-40 minutes, or until the pumpkin seeds are completely dry and have begun to develop a dark color.

Step 4 – Crush and breakup your pumpkin seeds, either with a high powered blender, or using a pestle and mortar.

Step 5 – Transfer your pumpkin seed mash to a nut milk bag or a cheese cloth, tie it tightly, and squeeze the oil that leeches out into a separate container.

Step 6 – Store your pumpkin seed oil in a sealed container for up to 3 months.