If you cooked a fresh pumpkin this year for Thanksgiving I hope you saved the seeds.  Check out my blog on how to cook a pumpkin. I roasted our seeds two ways this year, Salt & Pepper Pumpkin Seeds and Caramelized Pumpkin Seeds.  The Salt & Pepper pumpkin seeds are very addicting and you can not stop at just a few.  The caramelized pumpkin seeds are sweet and savory at the same time and are great sprinkled over a salad!

Salt & Pepper Pumpkin Seeds
3 cups pumpkin seeds
2 teaspoons olive oil
2 teaspoons coarse salt
1 teaspoon black pepper
Preheat oven to 325 degrees.  Clean, rinse and dry pumpkin seeds.  Place pumpkin seeds in a bowl with the olive oil, salt and pepper and toss to combine.  Spread onto a large baking sheet in a single layer.  Cook for 25-30 minutes or until lightly brown.  Stir the pumpkin seeds about every 10 minutes.  Remove from oven and cool.  Place in a bag or container to keep fresh.

Caramelized Pumpkin Seeds
2 cups pumpkin seeds
3 tablespoons brown sugar
1 teaspoon coarse salt
2 teaspoons olive oil
Preheat oven to 325 degrees.  Clean, rinse and dry pumpkin seeds.  Place pumpkin seeds in a bowl with the brown sugar, salt and olive oil and toss to combine.  Spread onto a large baking sheet in a single layer.  Cook for 25-30 minutes or until lightly brown.  Stir the pumpkin seeds about every 10 minutes.  Remove from oven and cool.  Place in a bag or container to keep fresh.