I know what you are saying. "Halloween is over, Mrs. D!" Well as long as there are pumpkins around, there are pumpkin seeds. I love roasting pumpkins, so inevitably I am roasting seeds up until Thanksgiving. Justin likes a little Maryland flair to his pumpkin seeds, so I generally pull out the Old Bay Seasoning.Maryland-Style Roasted Pumpkin Seeds
Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.) Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
Sprinkle Old Bay with abandon.
Bake at 325 degrees until toasted, about 25 minutes, checking and stirring after 10 minutes. Let cool and store in an air-tight container for up to 3 days.
Mitch reminded me too late that we had talked about doing the Old Bay seeds this year. Then he promptly ate ALL the pumpkin seeds I scraped out, rinsed, oiled, seasoned, and baked. I didn't get a single seed!
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