The pumpkin seed experiment

Yesterday, we cut up five more pumpkins (just three left!) and cooked the meat. I thought it would be fun to experiment with different flavors for the pumpkin seeds. After looking at some ideas online, here's what I came up with: a batch made with Lowry's seasoned salt, a second batch made with garlic powder and a third batch made with pumpkin spice and white sugar.

Each small bowl-full of seeds was mixed with a couple of tablespoons of butter before the spices were sprinkled on. They each baked for about 40 minutes at 300 degrees. (You can also bake them at 250 degrees for about an hour.) I stirred each batch every ten minutes or so during baking time.

And the results? Well, don't ever try putting just garlic powder on the seeds. This was an idea I found on the web, and I did not like it at all (I threw them away, too.). I recommend using garlic salt instead. Using Lowry's seasoned salt made them taste sooo good, but I think I put a little too much. I would definitely do this again and go easy with the salt.

Oh, and I must tell you that our favorite flavor was the pumpkin pie spice and sugar! This is such a yummy treat. I didn't measure each ingredient, but I think the ratio was one part spice to two parts sugar. You can experiment and see what you like. I just didn't want to sprinkle on the spice on it's own. The sugar gives it a nice crunch and coating....yum!!!:) Below are the seeds right after I layered on the spice and sugar mix....

The next time I do this, I am definitely doing the pumpkin spice flavored seeds again, but I also want to try something new--perhaps a salt and sweet mix, kind of like kettle corn!

Do any of you have ideas for new flavorings I can try? I'd love to hear them.:)