Spiced Pumpkin Seeds

It's that time of year when people are carving pumpkins for Halloween.  Inside that gooey mess is a treasure trove of deliciousness!  It takes a little effort, but getting all those seeds out of there is worth it.  They're a tasty, guilt-free snack.

Here's what you'll need:
The seeds from a large pumpkin-- about 1 1/2 cups
3/4 tsp smoked salt
1/2 tsp cumin
1/2 tsp Ancho chili powder
1/4 tsp black pepper
1/2 tsp onion powder

Preheat oven to 350.  Line a cookie sheet with parchment or spray with cooking spray.

I started by cutting off the bottom of the pumpkin and scooping out the pulp and seeds.

Separate as much pulp from the seeds as you can with your hands.

Put the seeds in a colander and put under running water.  This should wash off the remaining pulp.  Let Drain until all the water is gone.

Line a sheet pan with paper towels.  Spread the seeds on the sheet, in a single layer, to get the remaining moisture out of them.  If they're wet they will steam instead of roasting, which isn't very appetizing.

Combine the spices in a small bowl.  Transfer the dried seed to the parchment-lined cookie sheet, and sprinkle with the seasoning mix.  Stir to coat.

Spread out in a single layer.  Bake at 350 for 15-20 minutes, until crispy.  Stir as they cool to prevent them from sticking together.  Store in an air-tight container for up to one week.

Enjoy!