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Preheat the oven to 400°F
Spread 2 cups of raw pumpkin seeds on a baking sheet and roast for 10 to 12 minutes, or until lightly golden and fragrant
Allow the seeds to cool slightly, then transfer to a food processor
Blend for the first 5 minutes, pausing often to scrape down the sides as the seeds begin to break down
Continue blending for another 5 to 10 minutes, or until the mixture reaches a creamy, butter-like consistency
Transfer the pumpkin seed butter to a glass jar or airtight container
Store at room temperature for up to 1 month or in the fridge for 3 months