I truly like pumpkin seeds (most all kinds of seeds) ... they are really delicious, and especially good if you get a fresh pumpkin and spice them yourself! These spicy, crunchy seeds are terrific sprinkled on the Pumpkin Lasagne. They are also great by themselves with a nice cocktail.
1 C. fresh pumpkin seeds
2 t. Tabasco Sauce – or any other spicy sauce you prefer
1 t. chili powder
1/2 t. sea salt
1/2 t. ground cumin
1/4 t. cayenne pepper – or to your taste
1/4 t. freshly ground black pepper
In a small bowl, toss the pumpkin seeds with the hot sauce. Combine the chili powder, salt, cumin, cayenne & pepper; sprinkle on seeds and toss to coat. Spread on greased foil-lined 10” x 15” baking pan.
Bake uncovered, at 250 degrees for 45-50 minutes, or until seeds are lightly browned and dry, stirring occasionally. Cool completely, Store in an airtight container.