Pumpkin seed oil contains high levels of vitamin C and complex B vitamins as well as the important minerals calcium and magnesium. Pumpkin seed oil may help regulate cholesterol and prevent bladder or prostrate problems. This oil creates a nutty alternative in vinaigrette salad dressings when combined with apple cider vinegar and salt. The best pumpkin to extract oil from, commonly called Styrian pumpkin, goes by the scientific name Cucurbita Pepo Convarietas Citrullinina--Varietas Styriaca.
In the fall, purchase a fresh, ripe pumpkin from a local grocer. Styrian pumpkins originated in Austria but now grow across many regions of the globe. Many farms can ship produce if local grocers do not stock fresh Styrian pumpkins.
Use a kitchen knife to cut a circle around the stem on the top of the pumpkin. This hole should be large enough to comfortable fit your fist through. Wedge the knife into the gap and push down on the handle, while gently tugging on the stem. This should begin to pop the cut portion of the pumpkin up and away from the body of the fruit. You may need to repeat this motion several times on different sides of the circular cut or recut the portions. Set aside the pumpkin cap.
Remove the pumpkin seeds by placing your hand through the hole. Place the pumpkin seeds in a large kitchen bowl. You may need to use a spoon to scrape the seeds out.
Wash the pumpkin seeds in cool water. Try to loosen and remove any chunks of pumpkin flesh that may be attached. Air dry the pumpkin seeds by placing them on paper towels.
Roast the pumpkin seeds on a sheet of aluminum foil in the oven for several minutes at 140 degrees Fahrenheit. After roasting, crush the seeds using a mortar and pestle until the oil is exuded.