Everyone hail to pumpkin king!
Sure it's November and all the store displays are red, gold, and snowy, but holiday season doesn't start for me until the day after Thanksgiving. Marks and Spencer was even selling Christmas candies and advent calendars on Halloween Eve. While I wait for our turkey dinner, I'm crunching away on the roasted pumpkin seeds I made. This was my first year making them and I can't believe I wasted all those years of pumpkin seeds!
Pumpkins are harder to find in Hong Kong, but supermarkets like Jason's had a few. No pumpkin patches unfortunately. When clearing the pumpkin for carving, just have a bowl ready to put the seeds into. Rinse away the stringy pumpkin guts and let drain. I had mine sitting for quite a while as I carved my pumpkin and they ended up in the fridge, so they didn't dry. I tried the hair dryer method, but it wasn't working fast enough so I just put them on a baking tray and warmed them in the oven. I used the lowest heat on the digital oven for about 5 minutes. Less will probably work since I almost overdid it.
Take them out and start seasoning! Leave them on the tray and drizzle a little less than 1 tablespoon of olive oil and then just roll the seeds around to coat. I ended up adding a little more oil. I didn't measure the amount of spices I added. I used sea salt, ground pepper, cayenne pepper powder, and a jamaican jerk chicken seasoning mix. Mmhmmm. Bake at 170C. Since my digital oven doesn't have a preheating setting, I set the timer for more than I needed and just popped the tray in right away. Keep an eye on the oven and open to stir every few minutes. When the outer shells look a bit golden brown, test one. If it crunches through easily, it's ready!