Gorgeous weekend for pumpkin picking, carving, and baking! Although there were no pies this round, I roasted some of the remanence from the inside of both pumpkins. See below for the recipe if you want to toast pumpkin seeds as well.
Per cup of pumpkin seeds...
- 2 tablespoons of olive oil
- Sprinkle of sea salt
- Mix all together
- Place on a tray of aluminum foil
- Bake at 300 ° for 30-45 min (until golden brown for nice crispy seeds)
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