Actually this should be called The Roasted Pumpkin Seeds that Weren’t…
But we’ll get to that…
So, one of the things I love most about carving pumpkins is getting to roast and enjoy the pumpkin seeds.
After years of attempting to get it right, I think I’ve almost got it…

It’s simple enough in theory… Cut your pumpkin open. Clean the pumpkin guts and seeds out separating the seeds as you go.

Once your seeds are separated, soak them in a bowl of water for a few hours.

Swish them around a little to get the rest of the pumpkin guts off.

Then lay them out to dry at LEAST overnight.

FYI – They roast 100% better if they’re dried out!

Then to season your pumpkin seeds, use about a tablespoon of melted butter, and your seasoning of choice. I prefer garlic salt…
Mix the seeds, seasoning and butter in a bowl until they’re fully coated.

Lay them out on a baking sheet. And bake for about 25 minutes at 325 degrees.

Here’s the key though…. stay in the KITCHEN. Keep an eye on those suckers….

Because apparently… it’s really easy to burn them if you don’t pay close attention and stir them once in awhile…

Just keepin’ it real! 😉
Like I said… I’ve ALMOST got it right….

What’s your favorite pumpkin seed seasoning???