It’s pumpkin season. Not that it wasn’t already made obvious by the Halloween and pumpkin decorations all over the Metro DC area. I’ve finally given in, and treated myself to a pumpkin spice latte (tall, skinny). It’s insane how into pumpkins we are around here! And yet, October would not be complete without a trip to the pumpkin farm. I haven’t been out to the pumpkin farm since I was a kid … and let me tell you, you are never too old to enjoy the hay rides, the face paint, the slides and the hot apple cider. Even in my late 20s, I’m transformed into a small child the minute I get near the pumpkin farm — go figure!
Not only did I pick out my pumpkin, I carved it too. I had seen some carving tips on Pinterest, one of which was to use cookie cutters and a hammer to carve out perfect designs. I wasn’t feeling extremely creative, so I used the cookie cutters to carve out my name and a couple of stars, stuck some candles in it and put it out on the front porch.
Of course, pumpkin season would not be complete without some sort of pumpkin recipe. I intended to make pumpkin pie from scratch. However, after much research online I was disappointed to learn that the part you scoop out of your pumpkin when you carve can’t be used for pie. I moved on to plan B … toasted pumpkin seeds. They’re actually really easy to make, as long as you don’t burn them.
- Pumpkin Seeds from one pumpkin
- 2 tablespoons Sea Salt
- 1 tablespoon Paprika
- 2 tablespoons Garlic Powder
- Cooking Spray
- Preheat oven to 400 F
- Separate the seeds from the pumpkin strings
- In a medium pot, add the pumpkin seeds and water and bring to a boil
- Add salt, paprika and garlic powder
- Boil for 10 minutes
- Drain the seeds
- Line a baking tray with aluminum foil and spray with cooking spray
- Spread the seeds evenly on the baking tray
- Sprinkle more salt and garlic powder, to taste
- Spray the seeds with a thin layer of cooking spray
- Bake for 15 minutes, until lightly toasted
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