Of course I know “punkin” isn’t a real word, but that’s how my husband refers to pumpkins so this post title is dedicated to him. Love you, even if you use language sometimes that would make me think you have fewer teeth than you actually do.
I would like to share with you a Halloween tradition for me since college. Thanks to my roomies my sophomore year of college, I discovered what most people already know: that pumpkin seeds toasted with seasoning salt are the best.thing.ever. I love carving pumpkins around Halloween, but knowing that you will ultimately end up with a tasty treat makes it that much more enjoyable!
First, of course: carve those pumpkins!! Have fun with it! What face are you making? Is it a character? A person? An animal? Go crazy!
Once you have all of the innards out of the pumpkin, separate the seeds from the goo.
Preheat your oven to 400 degrees. After separating, rinse all of the pumpkins seeds so they are free of “pumpkin film”. Then put them on an ungreased cookie sheet. It’s ok if they’re wet – the water will evaporate in the oven.
Put the seeds in the oven for about 10-14 minutes. I recommend checking them at 10 minutes to do a taste test. There’s nothing worse to me than a soggy pumpkin seed, but some prefer them soggy.
If you prefer them on the crispy side like myself, leaving them in for closer to 12 minutes is perfect.
Now you are free to enjoy!
Here’s what our pumpkins look like on the front porch:
You literally have to hoard your own secret stash of pumpkin seeds if you want them to last more than a day in our house.
Is this a Halloween tradition in your home? As always, I love to hear from you!