Pumpkin seeds – from two pie pumpkins at $5 total cost

The $5 was for getting roasted and puréed pumpkin to make pies, muffins, cookies and other things. Technically the seeds are the waste stream from the pumpkin purée process. HOWEVER, don’t throw the seeds away and make roasted pumpkin seeds. Pics to show how they turned out plus the yield from 2 pie pumpkins we bought plus 2 additional smaller pie pumpkins we got as part of a 5k race we participated in.

Recipe
Once you’re done with your pumpkins (pie or the larger carving pumpkins), thoroughly wash the seeds to get the pumpkin guts off the seeds. Water and a colander works, spread out on parchment paper in single layer to dry for 24 hours

Put dried seeds in a bowl and coat in your oil of choice and spices. I used olive oil, coarse salt and Old Bay seasoning. Use your judgement for how much salt and spices you want.

Preheat oven to 350 – convection if you have it. Meanwhile, put on cookie sheets in single layer. You’ll probably need 2 or more. Bake and check every 10 minutes, tossing them to bake evenly. I have a new oven so this took me only 30 minutes. Roast by color, smell and texture (use your ears to listen as you toss them). Usually if you can smell it then it’s almost done.

Given this is a byproduct of your original intention for the pumpkins, cost is minimal. Can also use squash seeds too.