![]() | UTopit: Pre-Order your Fro-Yo Pumpkin Pies for Thanksgiving! Call either shop to place your order; Churn Creek 222-0223 or Placer 245-0263. about 40 seconds ago |
![]() | heatherx5: "being a pumpkin could be very dangerous..you could get smashed, or made into a pie!" haha[: about 50 seconds ago |
![]() | ecyeats: tonight's great debate: study for finace or roast pumpkin seeds...? about 11 minutes ago |
![]() | MsKristinLeigh: Hmm. To get pumpkin cheesecake and add to my horrible sunday diet of pizza and potstickers or not?! link about 29 minutes ago |
![]() | londyjamel: I think a slice of pumpkin cake or a cupcake and a scoop of creme brulee from pie kitchen wld help me smile right now. My back's killing me. about 42 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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