Tuesday, October 25, 2011

carving pumpkins, roasting seeds

My favorite thing about fall (aside from bundling up) is roasting pumpkin seeds. No joke, I go crazy for them when October rolls around. I'm not entirely artistic when it comes to carving, so bear with me as my punkin was drawn freehand.

I found my punkin! I kid I kid.

Little helper.


Enjoying some homemade chick'n pot pies while the seeds bake.

Roasting Pumpkin Seeds

1. Rinse pumpkin seeds in colander, picking out the pulp and strings (aka guts).

2. I like to pour the seeds back into a bowl and stir in 1 tbsp. oil and a whole mess of salt.

3. Pour the pumpkin seeds onto a cookie sheet in a single layer (I did a few different batches, so tin foil works just as well).

4. If you are doing any flavors other than salt (ie: garlic, dill, etc.) sprinkle with said salts or spices.

5. Bake at 350 degrees for 10-15 minutes or until desired toastiness, stirring once halfway through.

6. Let cool and store in an air-tight container.

Salt and Garlic!


  1. Finally getting to carving pumpkins and stuff this week too. Its one of the best parts of fall!

  2. I love roasting pumpkin seeds...so good!

  3. Omg I want some nowwwww - I think my mom attempted it and failed miserable so I'll have to try it next year. And p.s. your pumpkins are great what're you talkin about!!

  4. I love how contrasting your two pumpkins are lol.