Recipe: Cooked Pumpkin and Toasted Pumpkin Seeds

Smaller pumpkins are best for eating - the giant ones
tend to be watery and are better for making into faces for
Halloween.
Split the pumpkin in half and remove seeds and strings.
Place halves, cut side down, on cookie sheet or in jellyroll
pan and bake at 325 degrees for 1 hour or until pumpkin is easily
pierced with a fork.
Scrape pumpkin from the shell and force it through a
fine sieve or strainer. Easier of course, is to put the
pumpkin in container of electric food processor or blender and
process or blend smooth. Use as you would canned pumpkin; or
start with canned pumpkin if cooking the fresh kind is too much
of a chore.

BAKED PUMPKIN SEEDS

Heat oven to 325 degrees. Butter a cookie sheet. Spread the
rinsed off pumpkin seeds on the sheet. Put in oven for 5
minutes. Stir the seeds around and lightly salt. Put back in
oven and cook for 20 to 25 more minutes, stirring twice. Let
cool on sheet and then eat! Seeds should be lightly browned.