I am somewhat famous among family and friends for my obsession with pumpkin seeds! Several years ago I even went through over 30 pumpkins to make 30 batches of my delicious little snacks. The recipe is easy but be prepared to be patient, the low cooking temperature is key to golden brown crispy seeds.
- Several Smaller (or 1 large) Whole Pumpkins and/or Squashes
- 4 Tablespoons Butter or Ghee
- Molly's Mills Idahoan Spice Blend