Fall is an amazing season–the colorful leaves, mid-range weather, Halloween, Thanksgiving, and an abundance of pumpkins and squash. Every Fall I make either pumpkin bread or pumpkin pie with fresh pumpkin puree. Of course every pumpkin is full or seeds and most people just discard them. I highly recommend roasting those seeds! What I have realized with some trial and error is that fresh pumpkin seeds should be dried before roasting. You can dry them overnight on a counter, outdoors in the sun, in the oven, or with a dehydrator. I used a dehydrator because it is the fastest drying method (30mins-1hour). Drying the seeds creates a much more crunchy product. You can dress the seeds with a variety of things like spices or leave them plain with a little salt. I coated my seeds with a little maple syrup, cinnamon, nutmeg, ginger, and salt before roasting them. They are delicious!
Step 1: Scoop out seeds from a pumpkin
Step 2: Rinse the seeds to remove all pumpkin flesh
Step 3: Dry the seeds
Step 4: Season the seeds (if desired)
Step 5: Roast for 15 minutes at 325F, remove from oven and stir, then roast for another 10-15minutes