Step #1: Acquire the seeds.PrevNext
- Scoop out a nice pile of pumpkin guts. Squish through the mess, picking out the seeds and detaching as much of the stringy goo as possible. This is the perfect job for kids.
- Give your seeds a wash in the colander to remove a little more of the sticky stuff. Don’t stress about getting them perfectly clean — a bit of leftover pumpkin flesh will add flavor.
Step #2: Oil and season.PrevNext
- Find a baking sheet with raised edges to prevent escapees. Drizzle the sheet with olive oil, dump in your rinsed seeds, and add seasonings. I use a combination of garlic salt and cajun spice, but try hot sauce, soy sauce, curry powder, or anything else that makes your mouth happy.
- Stir the seeds with your fingers until they’re all well-covered in oil and spice. Lick your fingers to make sure you’re happy with the spice mixture.
Step #3: Bake.PrevNext
- Toss them into the oven at 350°–400°F. Stir periodically to prevent sticking or burning. When they’re golden brown on the edges, they’re done. Depending on how heavily you’ve loaded up your tray, it may take 15-30 minutes to toast your seeds.
- Be careful — hot, oily pumpkin seeds will burn you.
Step #4: Serve.PrevNext
Serve warm or at room temperature. Keep hungry fingers clear until they’ve cooled off enough to eat. I’ve seen these served out of a hollowed mini pumpkin lined with foil, but I’m far too lazy to do this myself. I just eat them off the pan.