Toasted Fresh Pumpkin Seeds

Toasted Fresh Pumpkin Seeds

Remove the seeds from a pumpkin, leaving behind as much of the fiber as you can. Immediately place the seeds in a large bowl of water to avoid any fiber from drying on the seeds.

Transfer the pumpkin seeds to a colander. Thoroughly rinse the pumpkin seeds under cold running water, rubbing the seeds between your fingers until the pulp and strings are washed off. Drain well. 

Preheat the oven to 300 degrees. In a medium sized bowl, combine 3 cups of the pumpkin seeds, 2 tablespoons vegetable oil, and 1 teaspoon of salt; stir to coat well. Spread the seeds onto a baking sheet. Bake for 65 to 70 minutes or until lightly browned, and crisp, stirring often to brown the seeds evenly. Cool to room temperature. (The seeds also are good salted and eaten as a snack) To store, place in a tightly covered container (will keep for 1 week) Makes 3 cups.