Every October, my family squeals in delight, not only because they get to carve pumpkins but because they also know that Mom/Wife will be roasting the pumpkin seeds from the 5 pumpkins (1 for each of the family of course)!

I never liked pumpkin seeds until I roasted my own one year after my husband begged me to. I am so glad now that he likes to beg =)

4 cups of Pumpkin Seeds (there is about 1 cup per pumpkin)
8 tbsp Olive Oil
5 tsp Ole Bay Seasoning
Sea Salt

Pre-heat oven to 325. Remove the webbing (pulp from the seeds) by running them through water. Dry by patting them with a clean towel or paper towel. Combine olive oil and ole bay into a large bowl. Coat pumpkin seeds in Ole Bay mixture. Lay pumpkin seeds in a single layer on a greased cookie sheet. Pour any remaining mixture over seeds. Sprinkle with sea salt and more ole bay. Bake at 325 for 45 minutes, stirring every 10 minutes. Seeds are done when they turn a golden brown!

**NOTE: Instead of olive oil, you can also use non-stick cooking spray, to evenly coat the seeds and then sprinkle the seasoning on them. Also, we love ole bay, so adjust the amount based on your taste.