Carving Pumpkins & Roasting Pumpkin Seeds

I had nothing to all day while waiting for THE PHONE CALL but drink champagne…and Carve Pumpkins! So, that’s what I did. In between glasses of mimosas (which really became more and more like orange colored champagne as time passed), I carved our pumpkins and separated the seeds out to roast.


pumpkin pumpkinseeds


Not too shabby for a tipsy carver, huh? I used the recipe below for my pumpkin seeds…and they are DELISH!!!


Sweet & Spicy Pumpkin Seeds


1 egg white
1/4 cup natural cane sugar
1/2 teaspoon cayenne pepper
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds


Preheat oven to 375. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.

Makes one cup.