Imagine twelve people hard at work carving pumpkins with patterns, tools and pumpkin innerds scattered all across a very large kitchen and dining area.
You have successfully pictured our family pumpkin carving day! Don’t forget to add the loud banter and taunting of who will have the best pumpkin.
Once the kiddos were done, the “big” kiddos took over. (You’re doing great, dads!)
Laughing happened too. 🙂 She got everyone really cool Halloween socks too!
Don’t forget all the eating…
I didn’t carve a pumpkin (see below) but I did weed through quite a bit of pumpkin seeds (and my sisters dug out all their seeds for me!) I roasted a batch right then for everyone to try. It’s so easy, the hardest part is separating the pumpkin from the seeds!
Roasting pumpkin seeds is something so easy and simple you can do it while the rest of your family finishes the carving!
I did hear someone mention they weren’t sure how to go about roasting these seeds so I decided to share a recipe so we can all enjoy them! Be careful…they can be extremely addicting. It’s not just the flavor of the spices and the unique texture of the seeds, but I like the CRUNCH it makes. It’s odd I know, but I love a good crunch!
Roasted Pumpkin Seeds:
2 cups of pumpkin seeds, cleaned and dried
1 tbsp. olive oil
1 tbsp. mixture of your favorite spices, including but not limited to:
- garlic powder
- onion powder
- chipotle spice
- ancho chili powder
- cinnamon & nutmeg
Lay cleaned and dried pumpkin seeds on a baking sheet and preheat your oven to 350 degrees. Pour olive oil and sprinkle spices over seeds, stirring with a spatula. Stirring with a spatula every 10 minutes, bake until golden brown and crispy, in my oven it took about 40 minutes. Allow to cool and enjoy!
We made another video too:
Oh! I almost forgot! The winner of the giveaway for the Alaea Hawaiian Seasalt is…
Thank you all so much for your support. I appreciate you!