Tip #11: Strings, Seeds & Things

Just in time for PUMPKIN CARVING. Forget the store bought pumpkin carving scoops that don't work anyway; use tools in your kitchen. Let the kids dig all those sticky strings & pumpkin seeds out with an ice cream scoop & grapefruit spoons. Both are safe & work well, especially the grapefruit spoons. Don't forget to let the kids bake pumpkin seeds. Have fun!

Spiced Pumpkin Seeds

1 1/2 T melted butter
1/2 t salt
1/8 t garlic salt
2 t Worcestershire sauce
2 cups raw whole pumpkin seeds

Preheat oven to 275 degrees. Combine all ingredients. Mix thoroughly and place in shallow baking dish. Bake for 1 hour, stirring occasionally.

Sweet Pumpkin Seeds

1 cup raw pumpkin seeds, rinsed and dried
6 T white sugar, divided (or splenda or Stevia)
1/4 t salt
1/2 t pumpkin pie spice
1 T vegetable oil

Preheat oven to 250 degrees. Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

 

Roasted Pumpkin Seeds

1 1/2 cups raw whole pumpkin seeds
2 t butter, melted
1 pinch salt

Preheat oven to 300 degrees. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.