Check out this photo of a pumpkin decorated to look like an apple with a worm in it, submitted by Sherry Balogh.
Check out this photo of a bushel of tiny painted pumpkins, submitted by Karen Futtner.
Recipe ideas for pumpkin seeds
By Victoria BrettYOU'VE crafted the perfect gruesome or goofy jack-o'-lantern. But what to do with all the glop you scraped out in the process?
Don't even think of tossing it. Pumpkin seeds are a great healthy snack and a delicious addition to salads, granola or trail mix.
"I look at pumpkin seeds like popcorn. They can be spiced and seasoned so many different ways," says Lucinda Scala Quinn, executive editorial director of food at Martha Stewart Living Omnimedia Inc. "And spicy pumpkin seeds are perfect for munching."
But before you can munch, the seeds need to be cleaned.
Traditionally, you separate the seeds from the fibrous strands and clean them with water before roasting. One way is to scoop the whole mess into a colander and run it under cool water. The seeds and fibers will separate if you swish them with your hands.
To toast the seeds, arrange them in an even layer on a baking sheet and bake for 10 minutes at 350 F. If not perfectly golden, leave them in the oven and check every minute until done.
"Pay attention," says Quinn. "When cooking any nuts or seeds, you can't walk away or get sidetracked on the telephone."
But Quinn prefers a simpler method for cleaning her seeds. Rather than wash the fibers off the seeds, she toasts everything.
"I throw the whole mess in the oven and once they are dried out, it separates very easily," she says. If you go that route, roast them spread in an even layer on a baking sheet at 375 F until the fibers dry out and fall away from the seeds.
Once clean, transfer the seeds to a bowl and toss with olive oil, peanut or saffron oil. Then add your spices. Quinn suggests:
Olive oil and salt
Grated Parmesan cheese, black pepper and salt
Cayenne pepper, lime juice, brown sugar and salt
Cinnamon, brown sugar, powdered ginger or cloves, and pinch of salt
If you clean and season your seeds before roasting (the water washing method), be sure never to add sugar. The sugar will burn in the oven and should only be added after. And with any sweet spicing, don't forget to add a pinch of salt, says Quinn.
Pumpkin seeds seasoned with olive oil and salt are great in granola or on top of a salad. They also are great mixed with dried fruit (such as cranberries, cherries and raisins) to make a quick trail mix.
"That salty, sweet and chewy is a great combination," says Quinn.
More stories from the Lifestyle sectionby Ty Arthur
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Pumpkin seeds are one of the most nutritious, and delicious, snacks you can give your kids. Since the seeds are not nut products and are not foods that usually trigger allergies, they are safe to bring to school. In fact, pumpkin seeds, also known as pepitas, have great health benefits: from helping with digestion to preventing urinary tract infection to improving brain function and learning disabilities. So next time you carve a pumpkin for Halloween, or make a pumpkin pie, do not throw out those seeds. (If you eat them with shells on - use small to medium pumpkins). Try some of these best pumpkin seed recipes for snacks that pack a powerful punch.
First you need to prepare the seeds. Have a large bowl full of water to put the seeds in as you take them out of the pumpkins. The pulp will sink to the bottom of the water and your seeds will be clean. Remove the seeds and lay them out on paper towels or clean kitchen towels to dry (usually overnight).
You will want to roast the seeds at a low temperature to preserve the essential oils. You can pre-cook the seeds by boiling them in salted water before you roast. Seeds can be roasted at 160-170 degrees for 30-40 minutes, or until golden brown, stirring every 15 minutes. You can add 1 egg white or 2 teaspoons of oil, like olive oil or canola oil, to your 3 cups of seeds, or just spray your baking sheet. Pick out your favorite combination of the following seasonings:
Add a touch of sweet: Add in a bit of maple syrup (eliminate oil or egg white), brown sugar, honey, nutmeg, pumpkin pie spice, cinnamon sugar or raw sugar
Spicy: Add your favorite of the following: Cayenne pepper, black pepper, hot sauce, ancho chili powder, crushed red chilli peppers, hot chilli powder
Savoury: Italian seasonings, garlic powder, onion powder, Worcestershire sauce, cheese flavour (you can use popcorn seasonings), sea salt, soy sauce, cumin, herb blends
Blends: Shake on some of the seasoning blends from your cupboard, like Cajun, Bar-b-q, Mexican, Tex-Mex, curry or Greek.
Combinations: Why not go sweet and spicy? Add a little raw sugar with some salt and crushed red pepper flakes or soy sauce, honey, garlic powder and sea salt. A good asian savory combination is Worcestershire sauce, garlic powder, sea salt and seasoning salt. The possibilities are endless. You will need several teaspoons of spice mix for every 3 cups of seeds, but add more or less according to your taste.
Roasted seeds can be added to salads, soups, cereals and veggie dishes. They can also be crushed and added to meat mixtures (like hamburger), oatmeal, muffin mixes and rice pudding. If there are any leftover seeds, store them in an airtight container in the fridge for up to a month.
You can buy pumpkin seeds online all year round. With so many fabulous taste combinations and health benefits, why not eat them all four seasons?
Megan McInnis, aka schoolmom, is an educator and parent that writes about parenting topics and raising healthy and happy kids. For more information visit http://www.blogschoolmom.blogspot.com.
Article Source: http://EzineArticles.com/?expert=Megan_McInnis

Remember my promise for showing an use for all those Pumpkin seeds which I got from carving these pumpkins? Here it is – Roasted Pumpkin Seeds. One of the healthy and guilt free snack foods to have around in your pantry. Next time the craving hits you at wrong times, pop these into your mouth – it will cure you not only the craving but also add nutrition along with that satisfying crunch. There are so many ways of making this delicious and see my notes below for some seasoning ideas.
The recipe is very simple and does not require much step wise pictures. But here it is anyways. I used Indian curry seasoning for my seeds
Firstly clean the seeds in a colander using cold water. The cold water helps in getting rid of the strings/fibers of the pumpkin from the seeds. Remove as much as possible – since while roasting sometimes it gets burned spoiling the taste of the seeds. But a little pumpkin membrane here and there should not be a problem

There are two ways of doing this roasting process.
Method 1
Bring about 5 cups of water to a rolling boil. Add the salt and then the seeds and boil for about 10 minutes. Drain and dry in paper towels. Or if you have the time, you can air dry which takes at least 1-2 hours (depending on the weather and number of seeds). Follow the Method 2 from here on.
OR
Method 2
Instead of boiling, simply dry the seeds with paper towels. ( or as mentioned previous air dry for 1-2 hours )

Take them in a bowl and toss the seeds with the seasoning of your choice until well coated. I used the Indian seasoning as given in the ingredients above.

You can use other seasoning as given below or as per your requirements – time to get creative.:)
Cover a baking sheet with foil and grease the foil. Or you can simply place the seeds in a single layer on a cookie sheet directly.

Bake in a preheated 250F oven for 30-45 minutes or until golden brown color. Don’t forget to stir them once in a while in the middle of roasting in the oven.

Then there is also another option if you don’t have an Oven
Method 3 – Stove Top Method
Having no oven is not an excuse for foregoing this crunchy snack. In a saute pan, add oil/butter until melted in low heat. Add the seasoning of your choice and then the seeds. Stir to mix and keep stirring until it turns color and crackles.
You can remove the hulls from the seeds after roasting. But I find it too cumbersome a process and enjoy it just as it is with the hulls!!!! If you are not impatient like me then do it once it has come out of the oven.

Optional seasoning that you can use for your pumpkin seeds
Storing Pumpkin Seeds
Roasted Pumpkin seeds will keep well in an air tight container ( to retain the crunch) for 2-3 days max. If you want to extend its shelf life then pack it in a zip lock bag (use double bags – works better sometimes) and refrigerate. This lasts for a week and for anything longer than that, freezing is the best option.