What to do with Pumpkin Seeds ~ Drying and/or Roasting

"Why such a hurry to get the pumpkins in?" Ma asked…

"The vines couldn't do much on tough sod," he made excuse,
"and the frost caught the green ones,

but we'll get a lot of seed out of these for next year."

~ Laura Ingalls Wilder, The Long Winter

Saving and Drying Heirloom Seeds

The pumpkins we harvested were heirlooms (which means we can use the seeds they produced to plant next year because they are the "real thing"). Here is how to dry them for replanting:

• Simply place your seeds in a colander and rinse them with cool water to remove "orange stuff".
• Lay your clean seeds out on a fresh towel and blot them dry.
• Next, place them on a tray and let them sit in a dry area for two weeks to finish drying out. 
• You can store them in a cool, dark place or put them in the freezer if you live in a humid area.

Roasted Pumpkin Seeds ~ A Seasonal Snack

Roast your seeds for a tasty and frugal snack if you are unsure of your pumpkin source (i.e., if it is a re-plantable heirloom variety or not) or if you simply have excess seeds.

• Wash seeds as indicated in first two steps above.
• Toss seeds with combinations of your choice such as sea salt/olive oil, oil/cinnamon/sugar, or sea salt/olive oil/chili powder. Place the seasoned seeds on a cookie sheet in a single layer. Bake in 300 degree oven for 15 - 20 minutes (or until golden). You may want to stir them and flip them halfway though roasting.
• Store roasted seeds in a ziplock bag or airtight container. Place in fridge if you won't be consuming them within a week so they don't go rancid.

Here is a fun and frugal project using pumpkin seeds...

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