Fall has always been my favorite season of the year.

The leaves start to change, a cool breeze is in the air and pumpkins can be found everywhere!

Carving pumpkins is probably my favorite part of this season and this year is no different. My son and I decided to make some fun fall dishes and of course baby pumpkins were needed to complete the look. But instead of carving them out and tossing the seeds, we decided to roast them!

If you’ve never had roasted pumpkin seeds before, this is the year to start! It’s super easy and you don’t have to remove the outer shell.  Just cook & eat!

Spiced Pumpkin Seeds

Ingredients:

• 1 pumpkin, big or small
• 1 Tablespoon olive oil
• Pumpkin Pie Spice (or nutmeg, all spice, cinnamon and ginger)
• Sea Salt, to taste

Directions:

Scoop out seeds from pumpkin and remove all attached pulp. Rinse and then place into pot with a few cups of water and boil for 10 minutes uncovered. While boiling, preheat oven to 325°. Drain seeds, pat dry with paper towel and then transfer to ungreased cookie sheet in a single layer. Drizzle olive oil over seeds and then sprinkle pumpkin pie spice. Place in heated oven and bake. After 10 minutes, stir up seeds and bake for another 10 minutes. Remove from oven, sprinkle with sea salt and enjoy!

Can’t get enough pumpkin? Check out this protein packed Pumpkin Spice Smoothie!