What You'll Need:
- 1 medium pumpkin
- Large carving knife
- Large spoon for scooping
- Large colander
- Paper towels
- Cooking oil of your choosing (i.e. vegetable oil, canola oil, olive oil)
- Seasonings of your choosing (i.e. salt, pepper, cinnamon, garlic salt, chili powder)
- Large baking sheet
Most of us are well-versed in pumpkin carving after years of experience. The easiest way to carve a pumpkin is to take a large knife and cut around the stem, creating an opening large enough for your hand. Remove the stem and scoop out all of the seeds and pulp using a large spoon. Place the pumpkin innards directly into a large colander for cleaning.
Step 2. Clean the pumpkin seeds.
Rinse the colander of pumpkin seeds under cold water, removing as much of the pulp as you can with your fingers. Don't fret if you can't remove all of it. It's easier to get the remaining pulp off once the seeds are dry. Place the pumpkin pulp onto old newspapers as you go along for easy cleanup. The newspaper can be tossed in the trash once you're done.
Step 3. Prepare the pumpkin seeds for baking.
This is a two-step process. First, preheat the oven to 300 degrees. While the oven is preheating, place the cleaned pumpkin seeds onto several paper towels and pat them dry. Remove any remaining pulp that may be sticking to the seeds. Drying the seeds is a very important step to ensure a crispy finished product.
Step 4. Season the pumpkin seeds.
Place the dry pumpkin seeds on a large baking sheet. Drizzle the seeds with 2 to 4 tablespoons of oil, depending on how many seeds you have. You want enough oil to coat each seed. Season to taste with your choice of spices. Some examples are salt, pepper, garlic salt, chili powder, and cinnamon. Toss the pumpkin seeds in the oil and seasonings until they are evenly coated.
Step 5. Bake and eat!
Bake the seeds at 300 degrees for 35 to 45 minutes, stirring occasionally to avoid burning. The seeds are done once they are a deep golden brown. Cool and transfer to an airtight container. They can be stored at room temperature for up to one week- if they last that long!