My family used to carve at least four pumpkins each year—one for each kid—and sometimes one or two more, so we always had plenty of seeds. Thus my only real Halloween recipe: Roasted Pumpkin Seeds.
When you scrape out the pumpkin “guts”, put it all in a big bowl. Clean off all the stringy pulp you can and then wash under running cold water in a colander. Soak the seeds in salty water for a while. At least an hour.
Take one (or more depending on your amount of seeds) baking sheets and spray with Pam (or the equivalent). Drain the salty water off the seeds. Spread the seeds out in a single layer on the baking sheet(s).
Roast them in a 300 degree oven for about about 40-45 minutes till they are golden brown.
They are tasty just that way and low in fat, but if you want to get fancy, after roasting them for 30 minutes, toss them with olive oil, garlic, and paprika OR with grated Parmesan cheese and a little oregano. Cook them for another 20 minutes.
A perfect treat to munch of as you enjoy Halloween: Magic, Mystery, and the Macabre!