Carving pumpkins is a fun Halloween tradition. But don’t let those pumpkin seeds go to waste; try roasting them into a healthy snack for you and your family to enjoy.
Start by removing the stringy pulp from the seeds. Rinse the seeds with cold water and pick off any remaining pulp.
Spread the seeds in a single layer on a baking sheet coated with a non-stick cooking oil. Or use vegetable oil and stir to coat the seeds.
Next, lightly salt and bake at 325° for about 25 minutes or until the seeds are toasted. Stir the seeds after 10 minutes. Allow to cool.
Change up the recipe for a bit of extra flavor. Roast 4 cups of pumpkin seeds as above, but this time season with 1 teaspoon salt and ½ a teaspoon of cinnamon.
Store any leftovers, if there are any, in an airtight container.
A bit more information: Skip the canned filling and try making your own from a purchased or homegrown pie pumpkin. Look online or in your favorite recipe book for tips on mixing your own pie filling.
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