8ozpepitas(see notes for shelling and roasting if using whole pumpkin seeds)
If you are not using roasted pepitas, you will need to shell and roast the pumpkin seeds.
Combine ingredients in the bowl of your food processor (or Nutribullet, or Vitamix).
Pulse the food processor a few times, then set to high for about a minute.
Use a spatula to scrape the sides and bottom of the food processor bowl, then return to the high setting for another minute or two.
Scrape the sides down again as needed, and continue to process the pumpkin seeds until the oils begin to work into the butter.
Once you have reached your desired spreadable consistency, remove from the food processor and transfer to an airtight container for storage.
Storage of Your Pepita Butter
Store your pumpkin seed butter in an airtight container and keep it in a pantry cabinet for about 2 weeks. If you will need to store your pepita butter longer, keep it refrigerated so that the oil doesn't go rancid. When refrigerated, your homemade seed butter will last up to 2 months.