For this recipe, only use store-bought green pumpkin seeds, not the ones from your jack-o-lantern.
2 cups raw, unsalted green pumpkin seeds
1 tablespoon pumpkin seed oil or extra-virgin olive oil
Preheat oven to 300ºF. Spread seeds onto a large-rimmed baking sheet and roast for 20 minutes. Cool completely. Add to a food processor and blend for 5 minutes. Scrape down sides and add oil. Blend again until very creamy and the consistency of runny peanut butter. Transfer to a glass jar and store in refrigerator for up to 2 months. Stir well before using.