Witches & Mummies & Pumpkins, Oh My!

We finally got around to carving our pumpkins the night before Halloween. This was the first year that I used a pattern, and I loved it! Apparently Roland's mummy was more difficult than my witch though, because I was finished carving, roasted pumpkin seeds, cleaned the house, took a nap and got a massage and he was still carving. Ok, so maybe that's a little exaggeration, but it was quite the project. The pumpkins turned out awesome though. We were quite proud of ourselves.

 

 

ROASTED PUMPKIN SEEDS

If you haven't roasted pumpkin seeds before I would definately recommend it. It is so easy and makes a great snack. Plus if you are going to take the time to gut the pumpkins anyway you might as well make use of the filling.

Pumpkin Seeds from 1 or more pumpkins
Olive Oil
Salt

Separate seeds from the pumpkin filling. Rinse and drain the seeds. Coat lightly with olive oil. You can do this easily by putting the seeds in a bowl, adding a teaspoon or two of olive oil and stirring. Spread the seeds in a single layer on a cookie sheet coated with non-stick spray. Salt the seeds to your taste. Roast in oven at 300 degrees for 30-45 minutes, stirring every 10 minutes. Seeds are finished when lightly toasted brown.
Depending on your oven and pan the cooking times may vary. I did two pans at once and the darker one was done about 15 minutes sooner than the lighter pan.