The pumpkin-carving party yielded a bumper crop of jack-o-lanterns and pumpkin seeds. That bowl might look small but I think it holds at least two gallons. Maybe a little more? Thank goodness everyone teamed up to separate goo from gut:
If not for my party guests’ enterprising teamwork, all those pumpkin guts probably would have gone straight into the compost heap just like last year’s. Instead everyone went home with a freshly-carved pumpkin (or two) and a ziploc bag full of slimy, squishy seeds. Here are a few of my favorite jack-o-lanterns:
Whether you have one pumpkin or a dozen to deal with this year, here’s a recipe for all those seeds. I made these curried pumpkin seeds for last year’s party and while I thought they were pretty darned tasty, I didn’t plan on making them again this year because my heart just wasn’t into the roasting. But then everyone kept asking about them.
Luckily, my mom whipped some up after the party.
Curried Pumpkin Seeds
Makes about two and a half cups
Nonstick vegetable oil spray
1 large egg white
1 tablespoon fresh lime juice
1 teaspoon olive oil
2 tablespoons sugar
1 tablespoon curry powder
1 1/2 teaspoons coarse kosher salt
1/8 teaspoon cayenne pepper
12 ounces pumpkin seeds (about 2 1/2 cups)
If you’re using seeds from a pumpkin you just carved, rinse as much slime as you can from the seeds and pat them dry as best you can. Preheat oven to 350°F. Line large rimmed baking sheet with parchment; spray with nonstick spray. Whisk egg white, lime juice, and oil in large bowl. Add next 4 ingredients; whisk. Add pumpkin seeds; toss. Transfer to baking sheet, spreading evenly. Bake until toasted and fragrant, stirring often, about 24 minutes. Cool on sheet. Do ahead: Can be made 5 days ahead. Store toasted seeds airtight at room temperature.