Photo: Andrew McCaul; Styling: Gerri Williams for James Reps
How to Make It
While carving pumpkins, scoop out the pulp and seeds with a large metal spoon and place in a bowl. Use your fingers to separate the seeds from the pulp; discard pulp. Place seeds in a colander as you go. Pat seeds dry with paper towels. Place seeds on a waxed paper-lined baking sheet and let dry overnight. Preheat oven to 250ºF. Mist another baking sheet with cooking spray. Spread seeds out in a single layer on baking sheet and bake until lightly browned, 1 hour to 1 hour 15 minutes, stirring seeds every 15 minutes. About 15 minutes before end of baking time, mist seeds with cooking spray. When finished baking, season with salt.
Delicious! Simple, but probably the best tasting roasted pumpkin seeds I've made. I like that there is no oil or butter added to the seeds. The seeds did pull off the wax from the wax paper after they dried, but it was not a big deal. I may try a different drying method next time (e.g., parchment paper).