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Posted on Oct 7, 2012 | 0 comments

Halloween Pumpkins

Halloween Pumpkins

It’s a bit challenging to get photos of the pumpkin carving when one of your carvers is a little nudist.  So, here’s what we’ve got.



Yep, that’s all the G-rated ones!

Here’s a basic recipe for toasted pumpkin seeds. It’s infinitely customizable; these measurements are just to give you an idea where to start.

Add 1/8 teaspoon cayenne if you want a spooky little kick!

Sweet & Spicy Pumpkin Seeds
Prep time
Cook time
Total time
Sweetly spiced (not hot) pumpkin seeds. Try instead of popcorn - or mixed in - as you watch The Great Pumpkin!
Recipe type: Snack
  • 1½ cups raw pumpkin seeds, scooped from two small pumpkins, or one large one
  • ½ tablespoon olive oil
  • ¾ tablespoon refined sugar
  • ½ teaspoon chili powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt or kosher salt (or ⅛ teaspoon table salt)
  1. Preheat oven to 300.
  2. Put seeds and any attached pulp into a large bowl and cover with water.
  3. Pick the pulp from the seeds and remove pulp to another bowl or down the sink.
  4. Skim seeds from the top of the water with your hands and spread them on a cloth towel.
  5. Blot seeds dry with another clean towel.
  6. Spread seeds directly onto cookie sheet and bake for 5 minutes to dry out.
  7. Remove cookie sheet from oven, add olive oil to the seeds and toss.
  8. Sprinkle on sugar, chili powder, and cinnamon and toss again.
  9. Bake for 40-45 minutes, stirring every 15-20 minutes.
  10. Sprinkle salt on top while hot.
  11. Cool a bit, and enjoy!





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