As gorgeous as what fall is in Maple Tree country with the rainbow of colors and wet fallen leaves scenting the air,
one of my favorite things will always be the
PUMPKINS~and the treats within them.
The kids can have the Jack-O-Lantern carving all to themselves, and I will gladly head to the kitchen with the seeds.
For being small-time gardeners, we were pretty happy with our 56 pumpkins that came out of our garden this year. All of the GrandLoves were tickled too. But me?, I was happy to know of the good things to come.
I will be baking off plenty of the pulp for tables full of baked goods, but those seeds, those glorious seeds, they immediately were put to use as a snack.
PUMPKINS = PUMPKIN SEEDS
I've made them sweet, spicy, sweet and spiced, even cayenne-hot!
This first batch was sweet and spiced for the growing palates.
Seasoned Pumpkin Seeds
spray cookie sheet with nonstick spray and spread with the pumpkin seeds
melt half a stick of real butter and pour over seeds
sprinkle with Lawry's Season Salt
sprinkle with garlic powder
stir around to cover the seeds with spices
Bake: 350 degree oven - center rack - 15-20 min., turning once,
cool seeds, save in sealed jar., (IF they last that long)
This time I also sprinkled sugar on the seeds AFTER removing from the oven. I have found that sugaring them before baking, increases the chance of burning them before they are crispy. If you do choose to sugar them first, just be sure to turn them another time and watch them carefully. ENJOY!
This is my own recipe, as I rarely use exact measurements when just ' throwing together a treat.' I CAN tell you this,
~THEY ARE LONG GONE~
Now, go carve a pumpkin for the kids, throw the seeds in a pan and bake up some fun. Thanks for stopping by.