Homemade pumpkin seed butter is high in protein and healthy fats. Spread pumpkin seed butter on toast, apple slices or use in baking like seed butter brownies!
Spread raw pumpkin seeds onto a baking sheet and bake for 10-12 minutes, or until light golden color. The seeds might make popping sounds while roasting in the oven. Remove, and let cool completely.
Add the pumpkin seeds and 1 Tbsp olive oil (or avocado oil) to the food processor and let it run for about 5 minutes. If more oil is needed, add another 1 Tbsp along the way. You will need to stop and scrape down the sides with a spatula once or twice. At first, the seeds will form clumps - keep going. Over time they will begin to melt into a butter-like texture.
Once you receive the desired consistency, scoop out into a mason jar, and store in the fridge for 2-3 weeks.