One of my favorite things about pumpkin carving, besides admiring the handiwork, is roasting the seeds!
After taking out all of the pulp, I soak the seeds overnight
Then dry the seeds with paper towels (I do this on a cookie sheet) and then transfer them to a sheet and place in a 350′ oven until dry but not golden.
I may have let these get a little too golden…(if you wanted plain salted ones, I would have just coated them in sea salt after drying and roasted them to this color on purpose)
After you roast them the first time, coat the pumpkin seeds with a couple Tbsp of vegetable oil and then mix with whatever combination of seasoning you like! I used 2 tsp cinnamon, 2 tsp ginger, 2 tsp allspice, 1 Tbsp sugar
Then roast the seeds back in the oven for about 10 minutes or until golden!