– 2 cups fresh pumpkin seeds – 3 Tbsp. butter or cooking oil – 1 tsp. salt and/or other seasonings – 1 tsp. Worcestershire sauce, (optional)
Preheat the oven to 250°F. Line a large sheet pan with aluminum foil and lightly grease it with butter or oil.
Using a knife, cut around the top of the pumpkin and remove the “lid.” Scrape out the seeds and pulp.
Rinse in a colander under cold water to loosen the pulp, making the seeds easier to pull off. Then rinse and pat them dry.
We like salt and Worcestershire sauce, but you can also use pumpkin spice seasoning, salt & pepper, etc.
Spread seeds evenly in a single layer on a baking sheet. Bake them for 45 minutes, stirring and tossing occasionally.
Increase temperature to 325° after 45 minutes. Continue baking for about 5 minutes, or until seeds are golden and dry.