The absolute best part about carving pumpkins is saving all the seeds and roasting them! I got the basics of how to do this on Simply Recipes, and added some cumin to spice them up a little.
They are salty, crunchy, and extremely addictive! I loved the flavor the cumin added, but you could always try a different spice or just go with salt alone!
2 cups pumpkin seeds
4 cups water
2 tsp salt, plus extra for roasting
1 tbsp olive oil
1 tsp ground cumin
Preheat the oven to 375 F.
Remove all the stringy pulp from the seeds.
Place the water and salt in a medium saucepan and bring to a boil.
Turn the heat down to medium-low, add the pumpkin seeds, and simmer 10 minutes.
Pour the olive oil into a metal sheet pan.
Drain the pumpkin seeds, and add to the oil. Using a spatula or just by shaking the pan, mix the seeds so they are evenly coated.
Sprinkle with salt and cumin, mix once again, and bake for about 15 minutes, or until seeds are golden brown.