So you've taken the plunge, and gotten some pumpkin oil to do science experiments with. What else can you do with it?

A nice dip to eat is a good start for using up that can of oil and leftover seeds.

Step 1: Gather Your Ingredients and Tools

You'll need some tools

Some measuring utensils (teaspoon, tablespoon, cup)
Hand mixer
Mini Food processor
Shallow Pan
Paper Towels
Spatula

And you'll need some ingredients

2 tbsp pumpkin oil
8 oz cream cheese
>1/2 cup pumpkin seeds
1½ tsp cinnamon
1/4 cup whipping cream
1 tsp sugar
vegetable oil*
salt and pepper*
pita chips**

*I used pre-packaged seeds, but roasting your own may add more flavor

**Or bread or crackers...

Step 2: Multitasking: Preheat the Oven

I'm an engineer, and I like to be efficient as possible when cooking - while we're working on other things, go ahead and set the oven to 250 degrees Fahrenheit.

Step 3: Multitasking: Soften Cream Cheese

Likewise, the cream cheese will be easier to mix up if it warms up to room temperature.

Open the package up and let it sit on the counter while working on the next few steps.

Step 4: Toast Your Seeds - Part 1

There are many ways to toast pumpkin seeds, so choose your favorite. Other users have contributed various methods, see some of the following:

Personally, I coated the base of a cooking tray with some vegetable oil and spread the seeds into a thin layer. Sprinkle a little salt and pepper onto them, mix them around, and you're ready to go.

NOTE: You cannot use pumpkin oil for this, it burns easily. Trust me.

Step 5: Toast Your Seeds - the Sequel

Put the seeds into the preheated oven. Occasionally reach in there with a spatula or spoon and mix them around. You want them to take on a more golden brown color.

For me, this took about 35 minutes.

Be careful removing the seeds from the oven (they're hot) and let them cool.

Once cool, transfer to a paper towel and gently blot off some of the oil.*

*If you look closely, you may see that the oil is slightly green-ish. It can also be red! If you're curious, check out my other instructable on this effect, why it occurs, and cool pictures.

Step 6: Chop Up the Seeds

Now that you have the seeds out, chop most of the seeds finely until you have enough to fill a 1/4 cup.

Be sure to save out some of your leftover whole, toasted seeds - we'll use those later.

Step 7: Mixing Time

Next we're going to mix up the cream cheese and whipping cream.

Grab two mixing bowls and pour 1/4 cup whipping cream into the smaller bowl. A small bowl is better for whipping small amounts of whipping cream

Step 8: Cream Cheese and Whipping Cream

Whip up the whipping cream until it's thick and fluffy (use the highest blender setting without splattering). If you pull the blender out and peaks stay up in the foam, it's good.

Put the 8 oz of cream cheese and 1 tsp of sugar into the larger bowl and whip until smooth.

Once you have whipped the cream and cream cheese, slowly fold the whipped cream into the cream cheese and mix on the slowest setting until smooth and combined.