Since my children were young I would collect the seeds from their pumpkins and roast them in the oven for a tasty snack. A few years ago, I modified my recipe to include some Indian spices to add more flavor. This is one of the easiest recipes to make. The spiced pumpkin seeds are great as a snack or with your preferred evening cocktail.
1. Preheat the oven to 350 degrees F.
2. Spray a baking sheet with non-stick cooking spray. Combine the pumpkin seeds with the dry spices in a bowl. Drizzle the olive oil on the pumpkin seeds and mix well so all seeds are covered with spices.
3. Spread the seeds the baking sheet. Bake for about 10 to 15 minutes. Stir the seeds with a wooden spoon halfway through cooking so both sides can become toasted. Remove from the oven when the seeds are crispy and golden brown. Let cool before eating.
seeds from a large pumpkin, cleaned and dried
1 tsp garlic powder
1/2 tsp paprika
1 tsp ground cumin
1/2 tsp red chile powder
1 tsp salt
1/2 tsp black pepper
1 Tbs olive oil