Roasted Pumpkin Seeds

Roasted pumpkin seeds make a wonderful snack; especially on a blustery fall day!  Be creative and add your own favorite spice.  Divide the seeds and let everyone choose his or her favorite flavor.  Make sure you set some seeds aside for next years growing season!

Separating the pulp from the seeds isn't as hard as it looks.  Just let it run through your finger over a colander in the sink.  It's OK if you don't get all of the pulp out.

Let the water drain out of the seeds.

Assemble your supplies:  olive oil, sea salt, cinnamon, nutmeg and cayenne pepper.  Preheat oven to 350 degrees.

You'll need:
1/4 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon sea salt
1 tablespoon olive oil
Note - You can adjust any of these amounts to your personal taste.

You'll also need approximately 2 cups of pumpkin seeds.

Add your spices to the seeds.

Mix well.  Add 1 tablespoon olive oil.  Mix again.

Spread mixture on a cookie sheet.

Put into preheated oven for approximately 20 minutes.  Mix occasionally while baking.

You'll know the seeds are ready when they turn light golden brown.  They will also smell delicious!

I chose to have mine in front of the wood stove with a cup of hot cider sprinkled with a dash of cinnamon.  While the pumpkin seeds were roasting, I cut the remaining blooms from the garden as we're expecting a frost tonight!

Wonderfully good!