pumpkin seeds from pumpkin
a little olive oil
a LITTLE cinnamon.
a cookie sheet
some parchment paper.
What I did to make them. (im sure there are other methods, but this is what I did, without following any kind of recipe or anything.
When I was getting ready to cut open the pumpkin i grabbed a bowl to put the seeds in as I went - some I had to pull from the stringy stuff and i tried to get the most I could.
not really knowing what to do with them, i wound up rinsing them off and wound up leaving them to soak in some water for about an hour. *-- I have no idea if this is essential to the making of the 'best pumpin seeds ever--**...
i pre-heated the oven to 375 degrees.
I lined a cookie sheet with some parchment paper.
I mixed a little olive oil - not much - (i never measure, but MAYBE a teaspoon-ish)
some seasoned salt (if you are watching your salt, you probably could do a different seasoning.)
and a tiny bit of cinnamon to make it a little different.
mixed it all together and then put it on the parchment paper lined cookie sheet.
I put it in the oven - at that 375 for appx 30 minutes. keep an eye on them.
I stirred mine on occassion to just make sure they were doing ok.
I basically watched until they started to get dark / and get roasted- the black marks.
I left them in the oven to cool completely.
(wound up kind of burning my hand- nothing major, keep those oven mits on. - and then forgot about the pumpkin seeds until later. )
We could not stop eating them.
my husband even told me "i've never been a fan of pumpkin seeds, but I could eat these all the time!!"
so if you have your pumpkin seeds still around, I highly suggest you to try it out. Or "Pin" it for next year.