Creamy Pumpkin Seed Butter

• 2 cups raw pumpkin seeds

• 1-2 tsp. oil (grapeseed or olive)

Preheat oven to 350 degrees. Spread the pumpkin seeds on a baking sheet. Bake for 10-12 minutes, until lightly golden. Cool for 15-20 minutes.

Put the pumpkin seeds in a food processor. Run the food processor for approximately 4-5 minutes, until the pumpkin seeds begin to have the texture of butter. If necessary, stop the food processor and scrape the sides. Continue running the food processor for another 2-5 minutes until the pumpkin seeds have the texture of butter. Add some of the oil, as needed, until the desired consistency is obtained.