Pumpkin Pie Seeds

Have you picked your pumpkin yet?!

We had a great time picking just the right pumpkins at our local pumpkin patch yesterday. It's funny how each of our kids picked one that almost matched their personality. Of course they all wanted the biggest ones they could find, but I had to remind them that we are on a budget. I had planned no more than $20 for 3 pumpkins and it ended up being $17.00.

Frugally minded as I am nowadays, I went online to find a good recipe for the yummy pumpkin seeds we'll be snacking on next week. Here's one I think I'll try out this year!

Pumpkin Pie Seeds
Recipe #35620 at Recipezaar.com

• 1 cup pumpkin seeds, rinsed and dried
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 6 tsp sugar
• 1 Tbsp vegetable oil

1. Spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).
2. In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.
3. Heat the oil in a large non-stisk skillet over medium-high heat.
4. Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.
5. Scrape the seeds into the pumpkin pie spice mixture and stir to coat.
6. Allow the seeds to cool before eating and store in an airtight container.