![]() | morganpatton18: That's funny! When I think pie I think pumpkin or apple! Never crossed my mind pizza! about 24 minutes ago |
![]() | whiningdining: With the holidays coming up, remember that pumpkin has some of the highest nutrients of any fruit or veggie!! #pbskids #gno #gno about 29 minutes ago |
![]() | steveofmaine: @TheHoads Does pumpkin pie count? Got to be that or stuffing, something healthy like that anyway. about 29 minutes ago |
![]() | vanessatx: @ImMissNTexas @Joannb118 yah, shes preggers..do they allow visits wif apple/pumpkin pies? or shud I wear my, Its easy as Pie, tee. lol about 39 minutes ago |
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Snack all day long on your Jack-o'-Lantern leftovers. |
| By Maureen Post OnMilwaukee.com Staff Writer E-mail author | Author bio More articles by Maureen Post |
| Published Oct. 31, 2008 at 2:21 p.m. |
|
October is Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, special features, chef profiles and unique articles on everything food. Bon appetit!
Roasting pumpkin seeds is an age-old tradition. Even as a child, you scooped out the pumpkin flesh, sorted out the seeds and baked them warm and toasty as you carved a Jack-o-Lantern. While my mom just sprinkled them with salt and pepper, try this recipe for a sweet and spicy something extra.
In honor of the Halloween holiday, take your pumpkin carving scraps and try this tasty treat. To guarantee a great selection of seeds, choose a pumpkin that feels heavy for its size and make sure to completely dry the seeds before combining with spice.
Ingredients (Makes 1 cup):
Directions:
1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Pumpkin should yield one cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
2. In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.
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