Pumpkins, pumpkins everywhere! Jadah from Family Sponge shares a tasty recipe to make use of all those seeds.
Nothing welcomes the fall season like bringing pumpkins into your home. I took my daughter to the store to pick out a few pumpkins in different sizes, so we could explore and create with these seasonal fruits. First project…toasted pumpkin seeds!
- pumpkin seeds
- coconut oil
- sea salt
First slice a fresh pumpkin in half. Make sure an adult cuts the pumpkin. Since pumpkins are tough, there will be some sawing action. My daughter had a ball watching me cut the pumpkin with all of my strength.
Or if your child wants, they can scoop the seeds out with their hands–this is the method my daughter enjoyed the most. She loved feeling the “slimy” seeds. Allowing your child to get a little messy is half the fun!
Once the pumpkins seeds are dry, place the seeds on a baking sheet and mix with coconut oil, cinnamon, and sea salt. Spread the seeds out and bake in the oven for 35-45 minutes at 350 degrees. Enjoy this light and crispy snack!