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!
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.
Next, you want to scoop out the pumpkin guts and seeds with a spoon. Giving your child a spoon provides a great opportunity to work on those fine motor skills.
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!
Next, separate the pumpkin guts from the pumpkin seeds. I gave my daughter a special bowl to put the seeds into.
Have your child pour the pumpkin seeds into a colander.
If you feel comfortable you can let your child rinse the seeds. My daughter happily grabbed a stool to do the important task of rinsing in the kitchen sink.
After your child rinses the pumpkin seeds, dry the pumpkin seeds on a linen towel to dry for a few hours.
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!
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