My husband and I stopped by one of our favorite roadside stands yesterday and picked out two beautiful (and very large) pumpkins. I have a feeling we’re going to get around to carving them tonight and I could not be more excited!
I was thinking of doing something completely different this year, instead of the boring smiley face. The smiley faces are definitely cute but they are starting to wear on me. I think that carving a dog might be the way to go this year. We’ll have to see how it turns out. I’m nervous about this one.
I do have a confession to make, though. Creating the design can be fun (and frustrating) at times; however, my absolute favorite part about carving pumpkins is digging in and scraping out the mushy, pumpkin guts. Yes, I know I’m weird like that. Perhaps it just brings back fond memories of my childhood. My older brother hated the guts so I always thought it would be a good idea to grab a bunch and fling them at him. I guess I considered it a payback . . . I mean, I was the younger sister. We loved each other so much growing up (read: major sarcasm).
But then again, what’s not to love about carving pumpkins . . . creating the design, scraping out the guts, carving the design, lighting up the pumpkin and roasting the pumpkin seeds . . .
How To: Roast Pumpkin Seeds
- Separate the seeds from the stringy membrane. Rinse the seeds just until they are free of any membrane matter.
- Heat the over to 350 degrees F.
- Put the seeds on a paper towel and pat dry for a few minutes.
- Spray a baking sheet with butter-flavored nonstick cooking spray or brush lightly with a coating of vegetable oil. Put the seeds on the baking sheets in a single layer, turning to coat lightly with the spray or the oil. Sprinkle the seeds lightly with salt, if desired.
- Put the baking sheet in the oven. Cook the seeds for 10 to 20 minutes, or until brown and slightly crisp, turning once. Allow to cool before eating.
- Store seed in an airtight container.
To liven them up a bit, feel free to sprinkle the seeds with different spices, instead of using salt.
- For a savory taste: Use garlic salt (1/2 teaspoon) and Worcestershire sauce (2 teaspoons)
- For a lemony taste: Use lemon pepper (1 teaspoon)
- For a fall taste: Use cinnamon (1 teaspoon), ginger (1/2 teaspoon), salt (1/2 teaspoon) and allspice (1/2 teaspoon)
- For a spice taste: Use cayenne pepper (1 teaspoon), thyme (1/2 teaspoon), salt (1/2 teaspoon) and pepper (1/2 teaspoon)
What do you usually sprinkle over top of your pumpkin seeds?
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