Find the most sincere pumpkin patch in your area. For us, this was McCall’s Pumpkin Patch in Moriarty, New Mexico.
Bring your pumpkins home and sit them on the porch for a couple of weeks. You know, to “ripen.” Ha!
On All Hallow’s Eve, set up shop in the back yard and carve! Be sure to save as many seeds as you can, a process which is guaranteed to make your children say “Eeeew!” and beg to wash their hands 1,096 times.
Place the pumpkins back on the front porch to hold court.
Put all those glorious pumpkin seeds in a colander. Wash the yucky pumpkin guts off, and spread on a dish towel to dry overnight.
Depending on how many seeds you have, dump those babies onto a baking sheet (or two).
Melt some butter, and grab your favorite seasonings. I made one pan with just butter and salt, and the other pan with this Tajin deliciousness.
Pour butter over your little pile of seeds, spread them out in a single layer in your pan, then sprinkle with seasoning.
Bake in a 350-degree oven for 25 minutes, stirring halfway through. If you have your pans on separate shelves like I did, I also like to switch them at the halfway point.
Once your seeds are nice and toasty, let them cool, then serve as the perfect Halloween snack! I always like to have a little something salty on hand, when the candy bingeing starts to get old.