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Step 1
Use chef’s knife to cut top of pumpkin off (if using for jack-o'-lantern), or cut pumpkin in half.
Step 2
Use spoon to scoop out seeds (1 medium pumpkin yields about 2 cups); transfer seeds to large bowl of water.
Step 3
Scoop out loose seeds that float and separate pulp from remaining seeds. Discard pulp.
Step 4
Transfer seeds to colander and rinse. Drain, then pat dry with dishtowels.
Step 5
Spread cleaned seeds on baking sheet and bake at 250°F until dry, about 1 hr.
Step 6
Toss with olive oil, season with salt and roast at 350°F, tossing occasionally, until golden brown and crisp, 20 min.
Step 7
Cool completely, then store in an airtight container.