Toasted Pumpkin Seeds

Pumpkin seeds are easy too make and much tastier than the lumps of salt that come from the supermarket. If you’re making Pumpkin Pie or Jack-O-Lanterns, Save the Seeds!

First, dump the seeds in a big bowl and cover with warm water.

Add a handful of salt.

Squeeze out the fibers and goo.

Soak for about an hour.

Spread out in a baking pan (metal works better)

Bake at 400F, using a spatula to loosen the stuck seeds from the bottom of the pan.

When lightly browned, remove and cool. Store in an airtight container.

About John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.

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