While carving Jack-o-lanterns with the children in your care save the pumpkin seeds to toast. To make separating the pulp from the seeds a bit easier, add them to a medium sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh. Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface. Transfer to a colander to further rinse before drying. Store the roasted pumpkin seeds in an airtight container for up to 2 weeks.
You Will Need:
¾ cup (85 g) raw pumpkin seeds
1 tablespoon (15 ml) olive oil
½ teaspoon (3 g) kosher salt
¼ teaspoon garlic powder
¼ teaspoon paprika optional
⅛ teaspoon black pepper
What to Do:
1. Preheat oven to 350°F (177ºC).
2. Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.
3. In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.
4. Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
5. Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
6. Transfer the roasted pumpkin seeds to a bowl to cool down.
References:
Recipe from JessiaGavin.com
Photo by Stephanie Felzenberg
bethebestnanny.com 
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