I hope so! Simple recipe I have been doing every year for a couple of years after we carve our pumpkins. Except I change the spices each year.
- Boil some water with a tablespoon of salt. Enough water for all the seeds you have. We have two medium pumpkins. So you may need more salt with more seeds and less salt with less seeds.
- Let water cool.
- Put seeds in a container (I use a vacuum container). Pick out any seeds that look “sick” or unappetizing and get any pumpkin pulp out. I also put some garlic powder in the container once I am done getting the pulp and bad seeds out. Store over night.
- Next day, preheat oven to 300*.
- Put seeds in a colander and shake dry. Yeh yeh, they aren’t dry but get most of the water off. Now add whatever seasoning you want. I used more garlic powder (not a ton), some more salt, and a creole spicy mixture.
- Spread the seeds over a piece of parchment paper on a baking sheet. Spread them out good. Try not to let them layer. Use two sheets if you have lots of seeds.
- Bake at 300* for one hour.