Spread raw pumpkin seeds onto a baking sheet and bake for 10-12 minutes, or until light golden color. The seeds might make popping sounds while roasting in the oven. Remove, and let cool completely.
Add the pumpkin seeds and 1 Tbsp olive oil (or avocado oil) to the food processor and let it run for about 5 minutes. If more oil is needed, add another 1 Tbsp along the way. You will need to stop and scrape down the sides with a spatula once or twice. At first, the seeds will form clumps - keep going. Over time they will begin to melt into a butter-like texture.
Once you receive the desired consistency, scoop out into a mason jar, and store in the fridge for 2-3 weeks.