I have included several recipes here since there are so many out there and all are delicious! :)

Easy Roasted Pumpkin Seeds

pumpkin seeds

1 c. water

2 tsp. salt

Soak washed seeds in mixture of 1 cup water plus 2 teaspoons salt overnight; drain. Let dry slightly. Bake at 300 degrees for about 30 minutes. Do not brown.

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Roasted Pumpkin Seeds #2

seeds from 1 pumpkin

1 1/2 c. salt

2 qt. water

Take seeds out of pumpkin and dry them so they take salt better. Then put in a brine of 1 1/2 cups salt to 2 quarts of water. Let them soak for 3 days. Drain and put on a cookie sheet in a 300 degrees oven for 15 minutes. Reduce heat to 250 degrees and bake 45 to 60 minutes more, stirring every 10 minutes. They are done when they crack open.

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Roasted Pumpkin Seeds #3

1/2 cup pumpkin seeds (from about a 5 lb. pumpkin)*

Butter-flavor no stick cooking spray

Salt

RINSE seeds, removing any stringy membrane. Place seeds in single layer in 10-1/2x15x1-inch baking pan. Air dry about 3 hours. Gently break out "husk" to remove inner seed. (Note: You do not have to remove the outer husk--seeds are also delicious leaving the outer shell/husk on.)

HEAT oven to 350°F.PLACE shelled seeds in small bowl. Spray generously with butter-flavor no stick cooking spray. Sprinkle with salt. BAKE 6 to 8 minutes until lightly browned.

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Pumpkin Seed Candy 

from www.marthastewart.com

    

Makes 30 pieces  

These wrapped candies are perfect treats for celebrating Halloween. Pepitas, or pumpkin seeds, are available hulled or unhulled at health-food stores. Paper candy cups are available at baking supply stores.  

1   cup hulled pepitas   

1/4   cup sugar   

2/3   cup good-quality honey   

3   tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing

Heat a large skillet over medium-high heat. Add pepitas; toast, stirring

constantly until seeds pop and become slightly golden, about 3 minutes.

Transfer to a bowl to cool.   

Place sugar and honey in a small saucepan. Bring to a boil over

medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pepitas, and continue cooking until temperature registers 285° on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.   

Let the mixture cool to 240°, about 4 minutes. Meanwhile, brush the

inside of fifteen 1-inch-diameter black paper cups with melted butter,

reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.   

When remaining candy is stiff and cool enough to handle, about 6

minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of

candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.  

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Sweet and Spicy Pumpkin Seeds

from www.marthastewart.com

 

Makes 1 cup

Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.

 

1  medium pumpkin

5  tablespoons sugar

1/4  teaspoon salt

1/4  teaspoon ground cumin

1/4  teaspoon ground cinnamon

1/4  teaspoon ground ginger

Pinch cayenne pepperto taste

1 1/2  tablespoons peanut oil

 

Preheat oven to 250°. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

 

In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

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