Preheat your oven to 175°C.

Spread the raw pumpkin seeds evenly on a baking sheet.

Place the baking sheet in the preheated oven and toast the seeds for about 8-10 minutes or until they turn golden brown. Stir or shake the seeds every few minutes for even toasting.

Remove the toasted pumpkin seeds from the oven and allow them to cool slightly.

Transfer the toasted pumpkin seeds to your high-power blender. If your blender has a tamper tool, use it.

Begin blending at a low speed and gradually increase to the highest setting. Stop and scrape down the sides of the blender as needed to ensure even blending.

Blend for 5 to 15 minutes, or until the mixture becomes as smooth as possible. Be patient; it may take some time.

If the pumpkin seeds aren't breaking down well, you can add a small amount of neutral oil (like vegetable or grapeseed oil) to aid in the blending process. Use as little oil as possible to maintain the pumpkin seed flavor.

Transfer the homemade pumpkin seed butter to a clean, airtight container.

Store it in the refrigerator to keep it fresh. It can be used for up to two weeks.

Enjoy your homemade Pumpkin Seed Butter! Use it as a spread, dip, smoothie ingredient, or in various recipes for a nutty and nutritious flavor.