Pumpkin seeds are easy too make and much tastier than the lumps of salt that come from the supermarket. If you’re making Pumpkin Pie or Jack-O-Lanterns, Save the Seeds!
First, dump the seeds in a big bowl and cover with warm water.
Add a handful of salt.
Squeeze out the fibers and goo.
Soak for about an hour.
Spread out in a baking pan (metal works better)
Bake at 400F, using a spatula to loosen the stuck seeds from the bottom of the pan.
When lightly browned, remove and cool. Store in an airtight container.
