Description Edit

Yield 2 cups, 8 servings of ¼ cup each

Ingredients Edit

Directions Edit

  1. Use seeds of the Halloween pumpkin.
  2. Combine water and salt in saucepan.
  3. Cook and stir until salt dissolves; cool.
  4. Add pumpkin seeds and soak overnight.
  5. Drain thoroughly.
  6. Pat seeds dry with paper towel.
  7. Place on a cookie sheet.
  8. Bake at 300°F until seeds are dry, about 1 hour.

Nutritional information Edit

Per ¼ cup serving: 92 calories, 2 fat exchanges

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