Baking pumpkin seeds plain or with a little salt is quite good, but try this if you're in the mood for something different. These are to regular pumpkin seeds what kettle corn is to regular popcorn.
Scoop out the insides of the pumpkin and dump into a colander. Run water over everything. Separate the seeds from the strings and give them a good rinse.
Spread out on a greased cookie sheet so they are not on top of each other and bake at 225 F for 45 minutes to an hour, stirring every 10-15 minutes until dried and just beginning to brown. Meanwhile, mix the following in a medium bowl:
- 1.5 Tbsp sugar
- 1/8 tsp salt
- 1/8 tsp ground cumin
- 1/8 tsp curry
- 1/8 tsp ground cinnamon
- 1/8 tsp ground ginger
- pinch of cayenne pepper
Heat 1 or 1.5 Tbsp olive oil in a small skillet and add the dried seeds, stirring to coat all sides with oil. Sprinkle in an additional 1 Tbsp sugar and mix around over medium heat until sugar begins to caramelize (1 minute or less). Dump seeds into spice mixture and stir around until spices are evenly distributed over the seeds. Enjoy warm or let it cool before eating.