Things You'll Need:
- Pumpkin Seeds
- Sauce pan
- Colander
- 4 tablespoons butter
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
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Step 1
Carve your pumpkin! As you would normally do when carving your pumpkin, scoop out the inside seeds and pulp. Place the seeds and pulp on an old newspaper (or anything else to keep from making such a mess).
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Step 2
Use a colander (or strainer) and start separating the pumpkin seeds from the pulp. Get as much as the pulp off the seeds as possible. However, leaving a little of the pulp is okay. The pulp does add flavor. So do not worry if you cannot get every little piece of pulp off each and every seed!
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Step 3
Lay pumpkin seeds on a cookie sheet in a single layer and allow to dry over night. (or most all day if you do this early in the morning)
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Step 4
Preheat oven to 325 degrees.
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Step 5
In a small saucepan, melt your 4 tablespoons of butter.
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Step 6
Add 1 teaspoon of cinnamon to the melted butter in your sauce pan. Stir.
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Step 7
Add 1/2 teaspoon of Allspice to the melted butter and Cinnamon in your sauce pan. Stir until well mixed together.
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Step 8
Drizzle pumpkin seeds with the Cinnamon, Allspice, and Butter mixture. Stir around to make sure all seeds are covered.
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Step 9
Bake for 20 to 30 minutes. Be sure to check your seeds every 10 minutes! Some ovens cook faster than others and you will need to remove the seeds from the oven when they are golden brown. You might also want to stir your seeds every 10 minutes when you are checking them. This will help keep the flavors even on all the seeds.
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Step 10
When finished cooking the seeds from the oven and allow to cool before serving. ENJOY!
