I love carving pumpkins with my boys as it means I get lots of yummy pumpkin seeds to eat. I have a simple recipe to toast those seeds. I toast my pumpkin seeds on the stovetop instead of the oven. The seeds only take 5 minutes to toast and are so crispy and easy to chew. So carve your pumpkin and save those seeds. After scooping out the goop and seeds from the pumpkin, all you have to do is remove the big pieces of goop from the seeds. Then wash the seeds and drain them. There is no need to soak the seeds or thoroughly dry them like the oven method requires. Don't worry if a little orange goop remains on the seeds, it will cook off.
I love the pan toasted method as it is so easy and quick. I love not having to turn on the oven either. If you want a sweeter pumpkin seed, add 1 tablespoon sugar and 1 teaspoon cinnamon instead of the salt while you are toasting them in the pan. You can add the salt also to make a sweet and salty seed version of pumpkin seeds.
Stovetop Pumpkin Seeds
2 tablespoons oil
Scoop the seeds out of the pumpkin. Then remove large pieces of the orange goop. Wash the seeds and remove any large stringy pumpkin pieces. Place the pumpkin seeds in a strainer to remove excess water. Heat a large skillet over medium-high heat and add the oil. Add the seeds and salt to taste. Stir the seeds in the pan for about 5 minutes until lightly toasted. Taste one to see if they are to your desired crunch. Remove from heat and enjoy.