Roasted Pumpkin Seeds: Two Ways

For about 2 years now, we have had a tradition of using the seeds from the pumpkins we carved to make roasted pumpkin seeds. This year, I was a little adventurous and made up two new recipes:

The far left and right bowls are Olive Oil and Salt. The middle is the Sweet Halloween Pumpkin Seeds

Olive Oil and Salt Roasted Pumpkin Seeds

1. Rinse the seeds in water in a colander. Discard of the orang-ey pumpkin insides. 
2. Put the seeds on the baking sheet and roast in oven for 30 minutes to dry them up.
3. Remove them from the sheet and place them in a bowl. 
4. Toss with desired amount of salt and olive oil
5. Place back onto baking sheet and into the oven for 10 minutes of until golden brown.

Sweet Halloween Pumpkin Seeds

1. Rinse the seeds in water in a colander. Discard of the orang-ey pumpkin insides. 
2. Put the seeds on the baking sheet and roast in oven for 30 minutes to dry them up.
3. Remove them from the sheet and place them in a bowl. 
4. Toss with a little bit of water, and desired amounts of cinnamon, brown sugar and raw sugar
5. Place back onto baking sheet and into the oven for 10 minutes or until golden brown.

Enjoy!