As the children (and adults) in the neighborhood dress up in frightful costumes and head outside into the cold, I tend to retreat into the kitchen where it is warm. Carving a pumpkin can be fun, however what's inside the pumpkin can be just as exciting. Homemade pumpkin seeds far out way the store bought kind, especially when spiced with your favorite flavors. I used two of my favorite seasonings to pack a bold kick. One cannot go wrong with red chile and sea salt toasted pumpkin seeds.
Directions:
Directions:
Rinse pumpkin seeds under cold water and pick out the pulp and strings. This is easiest after you've removed the seeds from the pumpkin and before the pulp has dried.
Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. Season with your preferred spices/seasonings. I used roughly 1/4 tsp of red chile powder and 1/2 tsp sea salt for 1 cup seeds.
Bake at 350 degrees F until toasted, about 15 to 20 minutes, checking and stirring after 10 minutes.
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