For the past decade or so, I have been celebrating my birthday by going to a local pumpkin patch, carving pumpkins, and then baking different things from the insides. When the pumpkin begins to rot, which happens a week after you carve it if you do nothing, and a couple of weeks if you apply things like vaseline to it. I like to leave my pumpkins alone and then compost the pumpkins and make my own soil. It’s my present to myself and to the people I share all of my baked goods and recipes. Below is my Oven-Roasted Pumpkin Seed Recipe. Don’t forget to check out the Vegan Pumpkin Bread Recipe too!
Ingredients
A regular carving pumpkin
Carving tools kit (or kitchen knife and a large, sturdy spoon)
Two (2) Tupperware bowls to separate and store the pumpkin guts for pumpkin puree ( *See Vegan Pumpkin Bread Recipe) and Oven-Roasted Pumpkin Seeds
Directions
Remove seeds
Wash & dry seeds
Toss the seeds in a bowl with olive oil, salt, garlic powder, paprika, and black pepper. Make sure to separate and spread the seeds evenly on a lightly greased cookie sheet for even roasting.
The seasoned pumpkin seeds get roasted at a moderate heat of 350°F (177ºC) for about 12 to 15 minutes, tossing the seeds every 5 minutes to encourage even browning. When the seeds give a nutty aroma and golden brown color, they are ready!