So I had a post about how to preserve your pumpkin a couple days ago. I hope you saved the seeds when you were done carving. If not, I have a delicious recipe for Cinnamon-Sugar Roasted Pumpkin Seeds which will make you want to go buy more carving pumpkins. (source)
- Preheat oven to 350°F.
- Scoop out the inside of your pumpkin, and separate seeds from pulp. Don’t worry if there’s a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
- In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
- Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
- Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they’re baking, so that they toast evenly.