My two boys (now 14 and 17) still look forward to these every year. They are a low calorie, tasty treat, and very easy for kids to make. If they are cooked until golden brown, they become crunchy enough to just pop in your mouth and chew them up.
Cooked Pumpkin Seeds
Cut into tops of fresh pumpkins and pull out seeds. Separate membranes from seeds as best you can, then rinse in colander under cold running water to remove last shreds. Toss in colander to shake off water and blot with paper towels to dry seeds.
Melt approx. 2 tablespoons of butter or olive oil in a pan on the stove
Pour cleaned pumpkin seeds in pan.
Sprinkle with amount of salt desired.
Cook, stirring occasionally until golden brown.
Dump onto paper towels to let cool.
If you prefer you can place them in the oven.
Heat oven to 350 degrees
• 1½ cups of fresh pumpkin seeds.
• Melted butter or olive oil (around 1 tablespoon)
Line a rimmed baking sheet with heavy-duty foil. Spread seeds evenly on sheet. Drizzle with melted butter or olive oil, tossing to coat evenly. Sprinkle lightly with salt. Bake 35-45 minutes until golden brown, stirring from time to time.
Pumpkin Bread Recipe
• 1/3 cup vegetable oil
• ½ tsp ground cloves
• 1 cup fresh or canned pumpkin puree
• 3 eggs
• 1 cup flour
• 2 tsps ground cinnamon
• ½ cup raisins
• 2 1/3 cups Bisquick
• pinch of ground nutmeg
Preheat oven to 350 degrees. Grease 9x5-inch loaf pan. Mix all ingredients together with wooden spoon. Pour into prepared pan. Bake for 45 minutes. Test with knife, if the knife comes out clean the bread is done. If it is not done put back in oven for 10 minutes. Cool before removing from pan. Store in plastic bag.