Today I declared somewhat of a “Halloween Day” at my house. I thought it would be fun for Little Magoo, since he loves pumpkins so much and for myself, to break out of the typical monotony of the day.
Yesterday, we had a great family day – we haven’t had one in a long time on account of Mr. Magoo working a LOT. I miss family time. So yesterday was nice when we brought Little Magoo to pick out a pumpkin. We walked around and saw the tractors and farm animals. Little Magoo was perfectly content trying to take off on his own! Once we picked our pumpkin out, we headed out. Although I had to fun back to the stand and grab a little tiny pumpkin for him to hold in the car, because he was very upset when we didn’t let him hold the big one. I’m a sucker like that.
He was very happy about the pumpkins.
Today I printed out some stickers to wear – Little Magoo chose a pumpkin, of course, while I got a cat.
Then I cut into the pumpkin. Little Magoo was such a great helper!
I showed him how to grab the seeds and put them into the bowl. At first he was a little mortified of the goop that was inside a pumpkin, but he quickly got over that and dove right into helping. After all, it was a pumpkin.
He did a great job, I was proud of him.
After pulling all the seeds out and scraping, I found some templates online to try out. I also found out that a fondue fork works wonders when outlining a template onto a pumpkin – it was like connect the dots afterwards.
This was the end result – a cat and spider. Of course, Little Magoo was off running around while I did this…
…but he was pretty amazed at the end result, having never seen a jack-o-lantern before.
Now, what to do with those seeds that Little Magoo worked so hard on? I could do the traditional salted kind, but eh, that seemed too boring to me – so I searched online for some funky recipes.
I ended up wanting to try three.
Spiced Pumpkin Seeds, Pumpkin Seeds with Cinnamon and Salt, and Sugar and Spice Roasted Pumpkin Seeds.
Spiced Pumpkin Seeds
- 1 1/2 tablespoons margarine, melted
- 1/2 teaspoon salt
- 1/8 teaspoon garlic salt
- 2 teaspoons Worcestershire sauce
- 2 cups raw whole pumpkin seeds
- Preheat oven to 275 degrees F (135 degrees C).
- Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
- Bake for 1 hour, stirring occasionally.
Pumpkin Seeds with Cinnamon and Salt
- 4 cups pumpkin seeds
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- vegetable oil cooking spray
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease a cookie sheet and spread the seeds out in an even layer. Lightly sprinkle with salt and cinnamon.
- Bake for about 5 minutes, then stir the seeds. Season with salt and cinnamon again. Continue baking, stirring occasionally, for about 20 minutes, or until seeds are toasted.
Sugar and Spice Roasted Pumpkin Seeds
- 1 cup pumpkin seeds
- 1 tablespoon melted butter or vegetable oil
- 1 tablespoon granulated sugar, or more, to taste
- 1/2 to 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won’t hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don’t let them dry completely on the paper towels, because they might stick!
Toss seeds with the butter, sugar, and spices.
Heat oven to 300°. Spread coated seeds in a shallow baking sheet (I line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.
Because I wanted to try all three recipes, I kind of eyed things – added less melted margarine, lined the cookie sheet with foil and sprayed it and cooked them all for about 30 minutes at 350. The end result? MMMmmmmmmm! They are delicious!!! Mr. Magoo agrees.
The only problem now, is picking a favorite!
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