Preheat oven to 325F.

Place your raw seeds on a parchment or foil lined cookie sheet and roast in the oven for 12 to 15 minutes, stirring once or twice to prevent burning.

Remove the pan from the oven and let the seeds cool for about 10 minutes.

You want them to still be warm so that they're easier to process, but not hot so that they don't put an added strain on your processor.

Pour the pumpkin seeds into your food processor and pulse to begin breaking them down.

Add 1 tsp. of oil if needed and let your processor run until the seeds begin to break down into a grainy paste, and eventually a smooth butter. (20-40 min depending on a food processor)

Stop processing every couple of minutes to scrape down the sides of the bowl and give your processor a brief rest.

When seeds become creamy, add salt and maple syrup, pumpkin spice, and continue processing until desired consistency is reached.

Transfer the pumpkin seeds butter to mason jar, and store in the fridge for up to 3 months.