Just finished carving our pumpinks and the kids couldn't wait for the roasted seeds!
Here it is- add or delete ingredients to your liking.
SWEET SPICY PUMPKIN SEEDS
To roast your pumpkin seeds, do not wash them first! Washing removes all the natural flavor. Instead, remove the seeds from the strings and place a single layer on a cookie sheet smeared with olive or peanut oil. Try and make an even layer, the less they lay on each other, the better they can bake.
You can also spice them up by mixing 5 tablespoons sugar, 1/4 teaspoon coarse salt, 1/4 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, Pinch cayenne pepper or to taste, and 1 1/2 tablespoons peanut (or olive) oil. In a medium bowl combine 3 tablespoons of the sugar and the salt, cumin, cinnamon, ginger, and cayenne. Heat the oil in a large nonstick skillet over high heat. Add pumpkin seeds (after baked) and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool.