Our kiddos are too young to carve pumpkins, although I think next year the little lady will be able to help… so we had two uncarved pumpkins sitting out by our front door a few days after Halloween.  I didn’t want them to go to waste, so before they started to rot I wanted to scoop out the seeds and roast them.  If you’ve never had roasted pumpkin seeds before, you are in for a treat!  Scooping out the seeds is a messy endeavor, but a worthwhile one  You’ll want to start by gathering a sharp knife, bowl to put the seeds in, and a smaller bowl for the pumpkin flesh that you’ll be discarding.  I also chose to line my kitchen table with old newspapers, just to make for an easier cleanup afterwards.  Better safe than sorry! Cut the tops off and go to town scooping out the flesh and separating the pumpkin seeds. Gross huh? Once you’ve gotten all the seeds out, transfer them to a colander and rise to remove all the bits of pumpkin flesh.. this may take several attempts.  My kitchen faucet has a sprayer setting, and I found that to be really helpful for those stubborn bits of pumpkin.  Once you’re finished you’ll be left with clean and white pumpkin seeds. Now this next step is a trick I’ve just recently learned… to get a great, crispy seed, you need to boil them for a few minutes.  Sounds weird, but it works.  So boil them for about 2-3 minutes and drain, laying them out onto a paper towel to dry completely. Toss the pumpkin seeds into an oven safe skillet (I used my cast iron) and brown them in a little oil, and add your spices. So a couple minutes in the skillet, then add your honey, stirring to combine thoroughly.  Place skillet in your 325 degree oven for about 30-40 minutes….stirring every 10-15 minutes.  When they’re finished, they’ll be deeply golden brown and slightly sticky. Spread the pumpkin seeds onto a sheet of parchment paper, sprinkle with salt, and allow to cool.  Store in an airtight container and enjoy!!   Spiced Honey Roasted Pumpkin Seeds   Print Prep time 15 mins Cook time 35 mins Total time 50 mins   Pumpkin seeds roasted to crispy perfection, spiced, and laced with honey... a perfect snack!! Author: The Chunky Chef Recipe type: Snack Cuisine: American Serves: 6 servings Ingredients 2 cups pumpkin seeds (about 2 small pumpkins) 2 tsp olive oil 1 tsp chili powder ¼ tsp smoked paprika ⅛ tsp garlic powder ⅛ tsp cayenne pepper adjust per your taste 2 Tbsp honey sea salt to taste Instructions Preheat your oven to 325 degrees. Cut open your pumpkins. Remove the pulp and stringy pumpkin flesh from the seeds. Boil for 2-3 minutes, drain, and lay out on a paper towel to dry thoroughly. Pat dry if necessary. In an oven-safe skillet, warm the oil over medium heat and saute the pumpkin seeds and spices until lightly golden, about 3 minutes. Add the honey and stir with a rubber spatula. Transfer the skillet to the oven. Roast for about 30-40 minutes, stirring every 10-15 minutes so that they do not burn. Taste one of the seeds. You want them crispy throughout, and not soft in the center. Continue to cook if necessary. When finished, lay the seeds out onto a parchment lined baking sheet or flat surface to cool. While hot, sprinkle with salt to taste. Enjoy! Notes Feel free to change up the spices, making your own spice blend. This method will work for any flavor you'd like Wordpress Recipe Plugin by EasyRecipe 3.2.2885