I think a lot of family’s save the pumpkin seeds and roast them to eat throughout the fall. Bart says his family does it, but they roast theirs with cinnamon and sugar and we roast ours with salt. We cook them in a 375 oven for 10 to 15 minutes. She mom opens them up and eats the seeds only, but Bart eats the whole pod. I guess it is a good source of fiber. We did two batches both ways. I noticed that the sugar/cinnamon seeds were softer and easier to chew.

I found this other recipe http://www.halloweenkitchen.com/halloween-recipes-pumpkin-seeds.html online. It seems tasty and a lot more involved.

My sister’s pumpkin, my pumpkin, Bart’s pumpkin, and my father’s pumpkin: