1-2 whole pumpkins, seeded
1 T olive oil
1-2 T Lawry’s seasoning salt
1. Heat the oven to 375 degrees F
2. Fill a small bowl with water. Once you seed your pumpkin you will soak your seeds for about 10 minutes to get all the extra pumpkin strings off of them
3. Now with the pumpkins, I seed them when we are carving them for Halloween. Cut into the top of the pumpkin to basically make a lid you can take on and off the pumpkin.
4. Once you cut the top off, it is time to get dirty. Clean all the pumpkin seeds out of the pumpkin and place onto a sheet pan. KIDS LOVE THIS, LET THEM DO IT!!!!!!
***TIP: if you are carving your pumpkins then you might as well keep cleaning all the extra strings out of the pumpkin while your hands are slimy. Also, use a large metal spoon to help scrape all the extras out of the pumpkin that your hands can’t grab ahold of.
5. Ok, back to the seeds. Now it is time to soak them in that water we spoke about above. While soaking, I normally start craving my pumpkins.
6. Once you feel all your seeds look clean and ready to go, about 10 minutes after placing them in the water, you need to dry them.
7. After they are dried, you need to line a sheet pan with parchment paper and dump the seeds onto the sheet pan.
8. Drizzle olive oil over the seeds and sprinkle with seasoning salt. Just remember you can always add salt but you can’t take it away.
9. Mix everything together, make sure the seeds are well separated, and place into the oven.
10. Stir the seeds every 5 minutes so they don’t burn for 15-20 minutes. Once the cooking time has completed, let them cool and serve in a bowl to friends