• Preheat the oven to 350°F (175°C).
• Spread the pepitas in an even layer on the ungreased baking sheet.
• Bake for 4 minutes, stir, and bake for another 4-6 minutes or until they smell toasty and are crispy.

If using a food processor:

• Let the roasted pepitas cool for just 5-10 minutes.
• Fit the S-blade in the food processor bowl.
• Transfer the pepitas to the food processor and process at high until creamy, scraping the sides of the bowl as needed, about 10-15 minutes. Do not overheat your food processor! Take breaks if your food processor starts to warm up too much. If it turns into a crumbly mass, take a break for 30+ minutes and then try again later.
• In the first stage, you’ll have something that looks like almond meal. Then it’ll form a thick mass. Then it’ll break down into a liquid. After that, blend for another minute so it’s easily pourable. If it's not totally smooth, then you can quickly process it in a high-speed blender to get it super creamy.
• If using the optional flavoring, pulse them in now. If it seizes, then process on low until it thins out again.

If using a high-speed blender like a Blendtec or Vitamix:

• Roast the pepitas using the above directions and let cool completely.
• If using a Blendtec, place them in the smaller Twister jar (or the equivalent for your high-speed blender - it's a smaller jar that's intended for nut butter making). Put on the Twister Lid (this is what I mean.
• Blend on low until you have something like almond meal. Then increase the speed to high. Use the Twister Lid to scape the sides of the container while you blend. It will make an awful sound. Blend until smooth. If your blender gets too hot, take breaks. Let the blender and pepitas cool a bit, then blend again. Do not overheat your blender! If using the optional flavoring, pulse them in now. If it seizes, then process on low until it thins out again.

How to store:

• If you don’t use the optional maple syrup, you can store it in a jar with a tight lid in a cabinet for a few weeks. You might notice the oil separating which is no big deal, just stir it before using it.
• If you don’t think you can use it all in a couple of weeks, you can store it in the fridge for 3 to 6 months; plus, keeping it in the fridge means the oils won’t separate.
• If you use maple syrup, it’s a better idea to keep it refrigerated right from the beginning.