Preheat oven to 325°F. Spread pumpkin seeds out on a baking sheet and bake for approximately 15 minutes until golden.
Let them cool until they are only slightly warm and then move to heavy duty food processor.
Blend in food processor until the pumpkin seed butter becomes very smooth and creamy. It will get crumbly first before it starts to come together and form a creamy seed butter. (It took approximately 15 minutes in my food processor.)
Blend in salt starting with 1/4 tsp and seasoing to taste.
Nutrition Facts per TBSP