Roasted Pumpkin Seeds
1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 teaspoons kosher salt
Preheat oven to 350°F. Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them-it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
Pumpkin Pie (1)
12 oz. pumpkin puree
2 eggs
1 cup heavy cream
½ t. salt
½ t. sugar
1 T. pumpkin pie spice
Combine all ingredients with a wire whisk in a stainless steel bowl. Pour into a prepared pie shell. Bake at 350 degrees (convection oven) for 40 minutes. Cool at room temperature for 40 minutes; then refrigerate. Top with whipped cream (optional).