I always loved the idea of making pumpkin seeds when making pumpkin puree or carving a jack o' lantern. For years I have tried many recipes but finally came across one that I LOVE on allrecipes.com by "Carolyn." I have adapted it a little. The use of the stone pan really insures that the pumpkin seeds will be cooked perfectly. If you do not have one you can use a cookie sheet. Stone will always work the best though and can be purchased on my website www.pamperedchef.biz/carriemiller
Place seeds in a colander in the sink. Wash them and remove as much gunk as you can with your fingers. You now have your raw pumpkin seeds.
1 tablespoon Pampered Chef Garlic Canola Oil OR see substitute below
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash pumpkin pie seasoning
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds
Substitute for garlic oil: 1 1/2tablespoon melted margarine plus 1/8 teaspoon garlic salt
Directions
1.Preheat oven to 275 degrees F.
2.Combine all ingredients in medium bowl. Mix thoroughly and place in large stone bar pan.
3.Bake for 1 hour, stirring occasionally.
