As you carve that pumpkin to place on your front porch this month, remember, you can have your pumpkin and eat it too. The seeds that is. The most difficult part of this easy snack is sticking your hand inside the pumpkin and pulling out the seeds.
Once you've achieved this, it's all down hill. Rinse the seeds to get rid of all the inside goop. Turn your oven to 325. Oil a cookie tray. Spread the seeds out on the tray. Salt the seeds. Place tray in oven in center rack.
About every 10 minutes or so, take the seeds out of the oven and turn them over so they won't burn. (Unless you like them that way.)
Depending upon how you like your seeds roasted - rare to well done - you may pull the tray out of the oven when they look just right. Eat away.
Estimated roasting time anywhere from 20 to 40 minutes.
