When you are cleaning your pumpkin before carving the SpookMaster design, save the seeds in a bowl. Do not wash your seeds prior to roasting. Washing can remove some of the flavor.
Remove the seeds from the strings and place a single layer on a cookie sheet. Try and make an even layer, the less they lay on each other, the better they can bake.
Add salt to taste and bake at 250 degrees until dry, stirring occasionally. Bake for about 15 to 30 minutes or until the start to turn a very light gold.
In a medium bowl combine 3 tablespoons of the sugar and the salt, cumin, cinnamon, ginger, and cayenne.
Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds (after they are baked) and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds.
Transfer pumpkin seeds to bowl with spices and stir well to coat. Let cool.
You can store the seeds in an airtight container for up to 1 week.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.