We have always loved Pumpkin carving but a few years back I started getting really annoyed with the idea of it all. What it came down to was I felt bad for the pumpkins. I mean, someone grows the pumpkin (and we've tried to grow our own and it's pretty darn hard), but then you go to a pumpkin patch (or a store) and buy a pumpkin, take it home and cut it to bits, put a candle in it for a few nights and then the squirrels destroy them or they get gross n' slimy on you steps so you throw it away. Oh that poor pumpkin, what a life and how wasteful it was. For the past few years we decided to start using the pumpkin as a whole instead of our prior history of trashing what we thought we had no use for… and ya know what? We found in return we LOVE pumpkin seeds! We have a few recipes we've been experimenting with to get to our liking and because I'm a sweet tooth kinda girl the one below is one of my favorites. But I'll share the mister favorite (a salty recipe) soon. Enjoy!
ROASTED PUMPKIN SEEDS : SUGAR & SPICE
Approx. 1 Hour
Ingredients (Adjust ingredients as needed depending on cups of seeds)
1 cup of seeds
1 tbsp of vegetable oil
1 tsp brown sugar (+ / - to taste)
1/2 - 1 tsp cinnamon
1/4 tsp nutmeg
1/8 all spice
Rinse and remove pulp. Lightly dry. Toss ingredients together in medium sized bowl. Spread a thin layer on a cookie sheet and bake for 45 minutes on 300 degrees, turning (I turn mine every 10 minutes till they're done) frequently. Enjoy!