After the pumpkin carving and pulp pureeing you should be left with a mess of seeds ready to be roasted into salty, crackly treats.
Here's a great tip we picked up last year from Elise at Simply Recipes. Brine your seeds in salted water before roasting, and all that delicious salt gets infused through the whole seed, not just sprinkled on top. If you like your snacks salty, the extra step is worth it.
Read on for directions...
Put the clean, rinsed pumpkin seeds in a medium saucepan. For each cup of seeds, add two cups of water and 2 tablespoons of salt. Add a dribble of olive oil as well. Bring to a boil then simmer for about ten minutes.
After they are boiled, drain and toss with another tablespoon of olive oil and some spices, if you like. Spread out on a cookie sheet and bake at 400ºF for about 20-25 minutes, checking and shaking the seeds during the last five minutes.
Seasoning Ideas: For a cup of seeds sometimes I will add a teaspoon of garam masala or curry powder. The other night I made a double batch with a mix of smoked paprika and chipotle, and these turned out to be especially good in a salad with dried cranberries.