Preheat your oven to 300°F. Spread the pumpkin seeds evenly on a baking sheet. Toast them in the oven for about 15 minutes, stirring occasionally to ensure even toasting. This step enhances the seeds’ nutty flavor—don’t skip it! Once toasted, let the seeds cool slightly.

Transfer the cooled pumpkin seeds to the bowl of your food processor. Pulse a few times to break them down, then process continuously. You’ll need to stop occasionally to scrape down the sides and bottom of the bowl.

At around the 5-minute mark, the seeds will start to clump together into a paste. Keep processing and scraping as needed. Depending on your food processor, it can take 15–20 minutes for the seeds to turn into a smooth, spreadable butter. Be patient—good things take time!

Once the butter is smooth, add ½ teaspoon of sea salt. Blend briefly, then taste and add more salt if needed. Remember, you can always add more, but you can’t take it away, so go slow! If your butter seems too thick, add 1–2 teaspoons of coconut oil to help it loosen up.

Scrape your pumpkin seed butter into a clean jar with a tight-fitting lid. Store it at room temperature for up to 2 weeks, or in the refrigerator for about 2 months.