Instructions: Open the pumpkin by cutting around the stem end and lifting out the stem end. Scoop out all seeds and wash them in a colander under running water to remove the stringy pulp.

Spread seeds on paper towels to dry. Scatter the seeds on an oiled cookie sheet and bake at 250F (120C) oven to dry. Takes about 1 hour. I like to do a few cookie sheets at once so it takes a bit longer.

During the hour shake the cookie sheets a bit to turn the seeds.

When the seeds are dry turn up the oven heat to toast the seeds for about 5 minutes until desired color is reached.

Remove and store in airtight jars or tins.

Optional - If you like salt the seeds in the last 10 minutes of cooking with your favorite salt, season salt, chili powder, dash of hot pepper sauce, lemon pepper, lime salt, dried herbs, etc.

Enjoy your pumpkin seeds. YUM!

Barb Says: This is my favorite part of Halloween! I love them!

Preparation Time: 10 minutes to wash and scoop out of pumpkin

Cooking Time: 1 hour to dry in oven + 5 minutes to brown

Serves: varies

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