Preheat the oven to 325 degrees and line a baking sheet with unbleached parchment paper.
Spread the pumpkin seeds onto the baking sheet in one layer. Place the baking sheet into the oven on the center rack and roast for about 10 minutes, until the seeds are lightly brown.
Remove the baking sheet from the oven and pour the seeds into your Sage Baby Puree & Blend food processor. Blend the seeds until they become a coarse, powdery consistency.
Add the maple syrup, honey or agave. Add the salt, cinnamon, oil, and water. Blend until smooth.
Roasted pumpkin seed butter can be stored in your Sage Spoonfuls jars for up to 1 week in the fridge.