Jack-O-Lanterns and Pumpkin Seeds

Yesterday we finally got around to carving our pumpkins. We usually go to Circle S Farm for the hay ride and sunflower maze and to pick our pumpkins out of the field, but this year our plans were foiled by a tummy bug and we never managed to reschedule so we have boring grocery store pumpkins. They did carve up nicely though.
That’s face paint on my oldest. He did it himself. The boys picked out their own face designes, but I did most (all) of the work. They did help in scooping out the gunk though.

Once the pumpkins were carved, I tackled the huge bowl of pumpkin guts in attempt to rescue the seeds from clutches of the tentacle like threads of goop. This is a very slow, very slippery, very frustrating project. While at this tedious task, of course the baby wakes up. So as I wash my hands of slime and go to get her out of her crib, I notice some of the water gets into the bowl of cleaned seeds, and guess what, they FLOAT! This new knowledge completely changes my approach to the pumpkin seeds. I filled the bowl with water (after getting the baby and setting her up with a box of toys to dump out), swish around all the pumpkin guts, and miraculously all the seeds float nicely to the top.

It is now an easy task to fish them out and deposit them into the colander. A few more swishes to get the stubborn seeds that were still stuck and I had a colander full of clean seeds.

I soaked them in salt water for the rest of the afternoon, then spread them on a cookie sheet to dry over night in the oven. This morning I roasted up two batches. One sweet with pumpkin pie spices, and one savory with Worcestershire sauce and garlic powder. I read a bunch of recipes on line and in the end made up my own based on several that sounded good.

For the sweet ones I used 2 Tbsp olive oil, about 2 Tbsp succanat, 1/2 tsp sinnamon, 1/4 tsp each cloves and allspice, and a pinch of salt. For the savory ones I used 2 Tbsp olive oil, 1 Tbsp Worcestershire sauce, and a sprinkle of seasoned salt, garlic powder and onion powder. I really should start measuring stuff, but I rarely do. Each batch got about 1 1/2 Cups of pumpkin seeds. I roasted the seeds at 250* for about an hour and a half, stirring ever 15 minutes and rotating the baking sheets.
We’re trick or treating at my grandparents house tonight and I had planned to bring these along to share. It’s going to be hard not to eat them all before we leave though!