When you carve your pumpkin this year, toast the pumpkin seeds for a snack.
First, rinse the pumpkin seeds and remove any remaining pulp from the seeds. Allow the pumpkin seeds to air dry overnight.
The next day, preheat oven to 250F. Line a cookie sheet with foil.
In a small bowl, toss pumpkin seeds with a small amount of olive oil. You can season them with salt, garlic powder, seasoning salt, cayenne pepper or any other type of seasoning you prefer. Then spread pumpkin seeds on cookie sheet in a single layer.
Bake in oven for about an hour, flipping seeds every 15 minutes, or until pumpkin seeds are roasted to a golden brown. Remove from oven and cool.
Pumpkin seeds will keep in the refrigerator for up to a year, or in an airtight container at room temperature for about three months.
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