Pumpkin seeds, several ways:
Take an old classic, and get a little creative!
Remove as much of the pumpkin “goop” as possible from seeds. Wash seeds well, and rub between your hands to remove the fibers. Dry seeds on a paper towel.
For 2 cups of seeds, add:
2 teaspoons of vegetable oil (canola, olive, etc.)
½ -1 teaspoon of coarse salt, depending on taste
2 teaspoons Cajun seasoning
¼ teaspoon cinnamon AND 2 Tablespoons sugar*
1/8 teaspoon garlic powder AND 2 teaspoons Worcestershire sauce (Lea and Perrins is GF in the US)
2 teaspoons pumpkin pie spice and 1 Tablespoon sugar*
Try lemon pepper or chili powder or garlic salt or curry powder-there are endless variations!
Toss seeds, oil, salt and additional seasonings, if desired.
Preheat oven to 300?. Line a cookie sheet with parchment paper or aluminum foil for easy clean up. Roast for about 45 minutes, turning every 15-20 minutes.
*you may use a sugar substitute (xylitol, date sugar, etc.) instead of sugar. Just toss seeds with substitute AFTER baking.