Pumpkin carving is probably one of my favorite Fall activities. Each year I try to find a fun design and challenge myself to make it as Martha Stewart-esque as possible and this year was no different. I jokingly told Tim we should carve an Australian Shepherd for Summit and after finding a photo online, was dead-set on making it happen. One printout, safety pin, flathead screwdriver and 3 hours later, it was complete!
While, pumpkin carving is always fun, an added bonus is being able to make pumpkin seeds to snack on for days afterwards!
They are not only absolutely delicious but are packed with nutrients too. From anti-oxidants to good-for-you omega fatty acids, zinc, and folate, you can feel guilt-free adding these to a salad, or just noshing by the handful.
There are lots of ways in which you can prepare pumpkin seeds but my absolute favorite is with Trader’s Joe Everything but the seasoning. I also tested a truffle salt version this time around which Tim loved and a cinnamon sugar version which while also delicious wasn’t quite my favorite.
To make sure the seeds get that extra crunch, I highly recommend letting them dry over night, after removing them from your pumpkin and rinsing well under water. 
I spooned the seeds into a strainer (you can also use a colander) and rinsed with water to remove all the stringy pumpkin bits. I then laid them onto a dish towel and patted dry, before layering them onto a paper towel lined baking sheet. Just be be sure the seeds are somewhat dried before placing them on a paper towel as it could stick to them otherwise. Let them dry overnight and in the morning season to your delight before popping them in the oven.
These truly are such an easy snack to make, I’m pretty sure there will be more pumpkin carving in my near future!
