Traditions are kind of an amazing thing, especially when they are just getting started and your children are becoming old enough to take part.
Carving pumpkins is a tradition that we had in my parents’ house for a long-time, I can remember those cold weekends in the garage trying to come-up with fun and creative new ideas each year. I can hardly remember any of the carvings themselves only the act of carving the pumpkins and how much we looked forward to it.
In later years, my mom, sister and I started baking the pumpkin seeds, something that was most likely a tradition in other homes as well. Since then, my husband and I have carried this tradition into our own home and this was the first year that our boys (well mainly our oldest) took part in it and absolutely loved the results!
This recipe is the most simplified version of roasted pumpkin seeds that I’ve ever made and it was by-far the best. Honestly, just keep it simple!
Would love to hear how yours come out.
Salted Pumpkin Seeds
- Rinsed and dried pumpkin seeds from one medium-sized Pumpkin
- 1 tsp of olive oil
- 1tsp coarse sea salt
- 1 tsp coarse pepper
- Preheat oven to 350 Degrees F
- In a medium bowl toss the seeds in the olive oil, salt and pepper until well coated.
- Spread out pumpkin seeds on a baking sheet
- Bake for 12-15 or until golden brown.