Jack-O-Lanterns come and go so fast that I almost don’t think they are worth the trouble (though the kids do love it). However, I do love to pick all the pumpkin seeds out and roast them up! It’s a super simple thing to do and my son often helps me pick all the seeds out of the pumpkin guts (for a few minutes at least).

First you simply pick out all the pumpkin seeds and wash them off. You want to do your best to get all the slime and bits of pumpkin out of the mix. The less pumpkin guts left mixed in, the crispier your seeds will end up!

Dump all your seeds into a pan and cover with water and a teaspoon of salt. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Remove seeds from water and cover lightly with olive oil, a bit of salt, and any other seasoning you would like. We enjoy garlic power, onion power, oregano, or Alaska Seasoning Company Denali Seasoning.

Place on a cookie tray and spread out seeds in a single layer. If you put too many on the pan they won’t get as crispy. Bake at 325 degrees F for 25-30 minutes, flipping every 10 or so minutes. Once seeds are done to your preferred crispness, Eat Up!