(Voiced by 5 month old Jack-Evan, Typed by Mommy)

…testing…testing…Hello?  Is this thing on?

Yes?  …ok.. Hello, Jack-Evan here, reporting from the pumpkin patch.
Today I am going to show you how to make toasted pumpkin seeds.

The first thing you need to make pumpkin seeds is, well, a pumpkin.
If you are not allowed to handle knives, you’ll also need a mommy.

Then, you will be removing the top to reveal the yummy seeds inside.

Reach your hand inside, and begin scooping them out.

(See?  Isn’t it easy so far?)

Or you may simply choose to remove them through the pumpkin’s nose.
(Although I wouldn’t recommend it)

After your pumpkin is empty….

….your bowl will be full.

You will then need to separate the seeds from the stringy flesh.
Put the flesh in the ‘fridge, and leave the seeds out.
(Don’t bother rinsing them.  You want this to be easy.)

Melt some butter in the microwave, and pour it on the seeds.
Use your hands to mix up the seeds so they all get coated with yummy butter.

Assemble your seasonings of choice.
Mommy makes 3 different coatings using salt, garlic, and cinnamon-sugar.

Sprinkle some salt on your pan.

Spread your seeds out in a flat layer on your pan(s).
Mommy seasoned the top pan with salt, and split the second pan
between the garlic and sugar seasonings.

Heat your oven to 275F. 

Place your seasoned seeds in the oven.
(Don’t forget to close the door)

Set the timer for an hour, and press start.

Go have yourself a snack of something orange in celebration of the fall.
In your excitement, though, please do not eat the raw pumpkin flesh.
Smooshed Carrots will work just fine.

When your timer dings, remove your toasted seeds and let them cool down

Store in baggies, and label them so your tastebuds will know what to expect.

….and that’s how you make toasted pumpkin seeds.

The End.

—————————

THIS POST IS IN LOVING MEMORY OF

Mrs. Momma Pumpkin

To us, she gave her all….

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