Whenever you're carving a pumpkin, make sure to keep the pumpkin seeds. Place the pulp of the pumpkin and the seeds into a colander. The first step is to separate the pulp from the seeds. Gently squeeze the seeds over and over. This will eventually detach the pulp from the seeds. Once the pulp starts detaching, from the seeds, start removing it from the colander and placing it to the side. Depending on how many seeds you have, this process should take no longer than 10 minutes. Once the seeds are separated from the pulp, place them in a bowl. Take a paper towel, and gently massage the seeds to remove more moisture. Repeat this process until the paper towel is soaked through. The next step, pour about two tablespoons of olive oil into the bowl of seeds. Cover the seeds with salt. I personally love the taste of thicker sea salt. Once the seeds are dressed, mix them together. Take a baking sheet and line it with tin foil. Spray the tin foil with Pam. Lay the seeds out on a baking sheet. And then take a spoon to smooth them out. The goal is to have every seed touching the pan and not laying on top of one another. I like to give it one more coating of salt. Place them in the oven at 400 degrees for 7 to 10 minutes. After the time is up, Take the seeds out and mix them up. Then put them back in the oven for another 7 to 10 minutes. Once the time is up, remove the seeds from the oven. I like to go over the seeds one more time with a little bit of salt. And then scrape them off and put them in a bowl. And wallah! You have a nice, healthy, pumpkin seed snack.
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