You might have just carved a few pumpkins, and you might have some leftover pumpkin seeds lying around. Hmm, what to do, what to do… I could roast them? Everyone does that. Or, since I’m allergic to nuts, maybe I could make some pumpkin seed butter. Ahhhhh. So, today we are going to be making some pumpkin seed butter. You can either use the pumpkin seeds that you have from your pumpkin leftover or you can buy some in a package that comes from a facility that does not contain any nuts to avoid cross-contamination. Either way, pre-heat your oven to 350 degrees Fahrenheit. Spread out about 1 cup pumpkin seeds onto a baking sheet, salt them generously, like 1/4 tsp. sea salt. Pop them in the oven. You want to bake them until they’re starting to pop a little bit. So, that will be about 5 minutes, depending upon your oven. Take them out and let them cool for about a few minutes, just so they’re warm, but not hot. Then, you’re going to put them in a blender, with one tablespoon of either xylitol, sugar, agave nectar, or honey, your sweetener of choice! If you don’t like it very sweet, just start with one teaspoon, and work up from there. Then you are going to take 1/4 cup oil to begin with just to create a binding effect and to give the blender something to hold on to. …when you’re pureeing those seeds. Because if you try to puree something in a blender that is dry it is just gonna turn into a bunch of sand type things. So, now that you’ve added your oil, your sugar, and your salt, blend it all up, and you’ve got a really nice roasted pumpkin seed butter. If only I was in kindergarten again, maybe I could have a PEANUT BUTTER and jelly sandwich, instead of just a jelly sandwich. It was a very sad day. Very very sad day. It’s not OK. Do this for your kids. …or yourself, if you’re a big kid.