Sweet, nutty, salty, and crunchy; the perfect snack. If you enjoy roasting the seeds from your carved pumpkin, this recipe is for you and it couldn’t be simpler. When you carve your pumpkin and scoop out the pulp, separate the seeds and give them a good rinse. Then set them aside on a cookie sheet to dry. We recommend you put them on waxed paper or other non-stick surface since they tend to stick. (Do not let them dry on paper towels or you will have paper-coated seeds. Unfortunately, we know this from experience.)
Let the seeds dry for at least 6 hours, stirring them up every so often. Preheat oven to 375, toss the seeds with a light coating of oil and some salt, then spread them out on a tray and roast for about 15 minutes. When they have just started to brown, remove the tray from the oven and toss with 1 – 2 tablespoons of Pumpkin Spice, Vanilla Bean Infused, or Hot + Spicy Maple, respread the seeds, and return the tray to the oven for another 5 minutes.
Remove from the oven and taste for additional seasoning. Leave in a bowl for snacking.
