Baking Pumpkin Seeds

1. Separate the seeds of a freshly carved pumpkin from the stringy membrane. Rinse the seeds just until they are free of any membrane matter.
   
   
2. Heat the oven to 350 degrees F.
   
   
3. Put the seeds on a paper towel and let them dry for a few minutes.
   
   
4. Spray a baking sheet with butter-flavored nonstick cooking spray or brush with a light coating of vegetable oil. Put the seeds on the baking sheet in a single layer, turning to coat lightly with the spray or the oil. Sprinkle the seeds lightly with salt, if desired.
   
   
5. Put the baking sheet in the oven. Cook the seeds for 10 to 20 minutes, or until brown and slightly crisp, turning once. Allow to cool before eating.
   
   
6. Store seeds in an airtight container.
   

Tips:

• Pumpkin seeds can be eaten with the outer shell on or off.
• Sweet pumpkin seeds - put seeds in tin foil with butter, cinnamon and brown sugar. Remove immediately. It will harden for a nice party snack.
• For a saltier treat, boil the pumpkin seeds in heavily salted water for ten minutes, then bake them.
  
• Also try additional seasonings on your seeds: cajun seasoning, worcestershire sauce, and garlic salt are some possibilities.