Are you making a pumpkin pie from scratch this Thanksgiving? Don’t throw out the best part!

I’m talking about the seeds, of course!

After you wash and cut open the pumpkin, scoop out the pulp and seeds. Place them in a big bowl and then call one of the little kids into the kitchen. Tell them their job is to remove the seeds from the “slime” (use that word, they’ll think it’s cool). Have your helper drop the seeds into a separate bowl.

After the seeds and pulp have been separated, rinse the seeds in a colander and then lay them out on paper towels to air dry. Put them in a re-sealable plastic bag until you’re ready to use them (they’ll hold for about a week).

There are so many ways to roast pumpkin seeds. Here’s my recipe for how to make Candied Pumpkin Seeds, which are great to snack on, top a salad or sprinkle in your oatmeal. They also make sweet little hostess gifts!

I made these very Spice Island spicy, not hot spicy. Click here to read more and to get the recipe!

To celebrate National Caramel Popcorn Day, here’s a rerun of a favorite recipe: Chili-Spiced Caramel Popcorn. 

Keep this recipe in your back pocket for whenever you’re going to have a crowd over and you want something salty and sweet to snack on… it doesn’t have to be National Caramel Popcorn Day!

Oh… and don’t make this Chili Spice Caramel Popcorn too screaming hot… you’ll want the sweetness to come through, too!

       Print this recipe.