Thursday, October 30, 2008

Pumpkin Seeds

Pumpkin carving means pumpkin seeds available for roasting. We carved our pumpkins last night and we roasted our seeds to ways. We did a simple salt version and then we did a sweet sugar, pumpkin pie spice, and extra cinnamon version. My husband loved the salted ones and my son and I really got into the sweet version. Try some, they're addictive.
Roasted Pumpkin Seeds
Wash and dry seeds from one large pumpkin. In a medium bowl mix seeds with 1 tablespoon vegetable oil. Toss with 1 tablespoon salt for savory version. Alternately, toss with 2 tablespoons sugar, 1 teaspoon pumpkin pie spice, and a dash or two of extra cinnamon.
Roast on a parchment lined baking sheet for 15-25 minutes at 350 degrees. We like our seeds crunchy so we opted for a longer bake at 25 minutes. If you like them more tender lessen the bake time to 15 minutes or so.

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