Hello,

I never tasted baked pumpkin seeds before last Sunday, and never knew
what I was missing!!! They're like massive sunflower seeds that don't
need to be shelled!! I salted them, put them single-layer on a
cookie sheet in the oven for 10 minutes at 325F and viola, instant
super-treat These pumpkins were the "Triple Treat" Burpee seed
variety.

However, a word of warning - they tend to pop like popcorn all over
the oven, so put a layer of aluminum foil over the top of the sheet to
keep them from spraying all over the oven

Dan

I never tasted baked pumpkin seeds before last Sunday, and never knew
what I was missing!!! They're like massive sunflower seeds that don't
need to be shelled!! I salted them, put them single-layer on a
cookie sheet in the oven for 10 minutes at 325F and viola, instant
super-treat These pumpkins were the "Triple Treat" Burpee seed
variety.

Not us! We took the seeds and pulp of 5 pumpkins at my folks' place as well
as the seeds and pulp of our own 3, and spread them all over the far back of
our yard. Next year we should have quite the pumpkin patch back there. :P

James

Not us! We took the seeds and pulp of 5 pumpkins at my folks' place as well
as the seeds and pulp of our own 3, and spread them all over the far back of
our yard. Next year we should have quite the pumpkin patch back there. :P

James

I did save some seeds from last year's,
"The Great Pumpkin." I planted them this spring and had the most beautiful
pumpkin vines I've ever had. However, although they had tons of blossoms, I
only got one pumpkin from 5 hills of beautiful vines. It never turned orange,
but became rotten first.
Good Luck to You!
Sue in Mi. (zone 5)

I did save some seeds from last year's,
"The Great Pumpkin." I planted them this spring and had the most
beautiful
pumpkin vines I've ever had. However, although they had tons of blossoms,
I
only got one pumpkin from 5 hills of beautiful vines. It never turned
orange,
but became rotten first.

Chuckle Well, we'll see what we get. Worst case scenario, I got a 6.0 HP
lawnmower that I can hike up pretty high and it will chop up just about
anything I plow it through. Besides -- it's all compost in the end.
Grin

James

Did you grow them? Harvesting/opening the pumpkin to reveal the seeds
neatly waiting is a wonder (but somewhat time-consuming...I wonder what the
commercial process is like!?)
-David

"dstvns" wrote in message
...
: Hello,
:
: I never tasted baked pumpkin seeds before last Sunday, and never knew
: what I was missing!!! They're like massive sunflower seeds that don't
: need to be shelled!! I salted them, put them single-layer on a
: cookie sheet in the oven for 10 minutes at 325F and viola, instant
: super-treat These pumpkins were the "Triple Treat" Burpee seed
: variety.
:
: However, a word of warning - they tend to pop like popcorn all over
: the oven, so put a layer of aluminum foil over the top of the sheet to
: keep them from spraying all over the oven
:
: Dan
:

"dstvns" wrote in message
...
Hello,

I never tasted baked pumpkin seeds before last Sunday, and never knew
what I was missing!!! They're like massive sunflower seeds that don't
need to be shelled!! I salted them, put them single-layer on a
cookie sheet in the oven for 10 minutes at 325F and viola, instant
super-treat These pumpkins were the "Triple Treat" Burpee seed
variety.

However, a word of warning - they tend to pop like popcorn all over
the oven, so put a layer of aluminum foil over the top of the sheet to
keep them from spraying all over the oven

Dan

If you have squash, the seeds from them taste every bit as good as those
from pumpkins. The variety of squash we grew this year were rather
tasteless, but the seeds were great!

John

Hello,

I never tasted baked pumpkin seeds before last Sunday, and never knew
what I was missing!!! They're like massive sunflower seeds that don't
need to be shelled!! I salted them, put them single-layer on a
cookie sheet in the oven for 10 minutes at 325F and viola, instant
super-treat These pumpkins were the "Triple Treat" Burpee seed
variety.

However, a word of warning - they tend to pop like popcorn all over
the oven, so put a layer of aluminum foil over the top of the sheet to
keep them from spraying all over the oven

Dan


Try soy sauce, garlic salt and some black pepper next year. They are
addicting.

Laura B.

JNJ said:


Not us! We took the seeds and pulp of 5 pumpkins at my folks' place as well
as the seeds and pulp of our own 3, and spread them all over the far back of
our yard. Next year we should have quite the pumpkin patch back there. :P

You'll also have a lot of fat and sassy squirrels and birds. Pumpkin seeds
are a particular favorite. I've seen them eaten by crows, jays, and cardinals
as well as red and fox squirrels. And I don't doubt that they are gobbled up
by night-time critters as well.

Since pumpkins (with the aid of bees) are prodigious out-crossers, what grows
next year might look like pumpkins or like some weird squash.

It will be interesting...
--
Pat in Plymouth MI ('someplace.net' is comcast)

Any technology distinguishable from magic is insufficiently advanced.
(attributed to Don Marti)

On Wed, 05 Nov 2003 18:16:14 GMT, (dstvns) wrote:

I never tasted baked pumpkin seeds before last Sunday, and never knew
what I was missing!!! They're like massive sunflower seeds that don't
need to be shelled!! I salted them, put them single-layer on a
cookie sheet in the oven for 10 minutes at 325F and viola, instant
super-treat These pumpkins were the "Triple Treat" Burpee seed
variety.

However, a word of warning - they tend to pop like popcorn all over
the oven, so put a layer of aluminum foil over the top of the sheet to
keep them from spraying all over the oven

Lower temperature; longer time. They *are* great, aren't they? I
'shell' the larger ones as when I eat sunflower seeds, but the outside
isn't all that tough. And talk about fiber!

As someone else has posted, many winter squash seeds may be treated
the same way.

You'll also have a lot of fat and sassy squirrels and birds. Pumpkin
seeds
are a particular favorite. I've seen them eaten by crows, jays, and
cardinals
as well as red and fox squirrels. And I don't doubt that they are gobbled
up
by night-time critters as well.

LOL -- I've no doubt you're right. We have a 15' x 15' feeder area for the
birds and such so they tend to forage there first and the squirrels have so
many walnuts to munch on that even THEIR appetites might be satisfied.
Grin I figure some of the seeds will likely survive though which is
cool -- if not, it's no biggie. We can always buy seeds for whatever we
actually PLAN to grow next year.

Since pumpkins (with the aid of bees) are prodigious out-crossers, what
grows
next year might look like pumpkins or like some weird squash.

It will be interesting...

This is true. I'll post back next year on just what comes up.

James

On Thu, 06 Nov 2003 12:47:24 GMT, Frogleg wrote:

As someone else has posted, many winter squash seeds may be treated
the same way.

That's nice to know...I just had spaghetti squash last night and kept
the seeds separate from the rest of the compost (I REALLY dont want
"mutants" growing in the garden next year they can be a pain).

Every year I grow spaghetti, butternut and acorn squash as well ase
pumpkin, so it's really nice to know the seeds won't go to waste,
either (and here I was throwing them out every year lol )

Dan

On 06 Nov 2003 06:26:07 GMT, (Thalocean2) wrote:


Try soy sauce, garlic salt and some black pepper next year. They are
addicting.

I could do one up and put chopped garlic on them I grow a LOT of
garlic. Thanks,

Dan

On Wed, 5 Nov 2003 17:43:28 -0800, "David Auker"
wrote:

Did you grow them? Harvesting/opening the pumpkin to reveal the seeds
neatly waiting is a wonder (but somewhat time-consuming...I wonder what the
commercial process is like!?)

I would guess they shred the entire squash plant, and the seeds float
to the top of a vat of water. That's how I separated the seeds from
my pumpkin....put them in a bowl of water and nearly all the seeds
floated.

It seems to be an extremely easy process to mass produce...simply dump
in a large vat of water and skim the seeds off. Maybe one day we'll
see salted pumpkin seeds on the store shelves

Dan

On 11/6/03 4:20 PM, in article , "dstvns"
wrote:

On Wed, 5 Nov 2003 17:43:28 -0800, "David Auker"
wrote:

Did you grow them? Harvesting/opening the pumpkin to reveal the seeds
neatly waiting is a wonder (but somewhat time-consuming...I wonder what the
commercial process is like!?)

I would guess they shred the entire squash plant, and the seeds float
to the top of a vat of water. That's how I separated the seeds from
my pumpkin....put them in a bowl of water and nearly all the seeds
floated.

It seems to be an extremely easy process to mass produce...simply dump
in a large vat of water and skim the seeds off. Maybe one day we'll
see salted pumpkin seeds on the store shelves

Dan

They are there already - pepitas - find them in the Mexican section or with
the dried fruit and nuts.

Cheryl

Cheryl Isaak wrote in
:

On 11/6/03 4:20 PM, in article ,
"dstvns" wrote:

On Wed, 5 Nov 2003 17:43:28 -0800, "David Auker"
wrote:

Did you grow them? Harvesting/opening the pumpkin to reveal the
seeds neatly waiting is a wonder (but somewhat time-consuming...I
wonder what the commercial process is like!?)

I would guess they shred the entire squash plant, and the seeds float
to the top of a vat of water. That's how I separated the seeds from
my pumpkin....put them in a bowl of water and nearly all the seeds
floated.


It seems to be an extremely easy process to mass produce...simply
dump in a large vat of water and skim the seeds off. Maybe one day
we'll see salted pumpkin seeds on the store shelves

Dan

They are there already - pepitas - find them in the Mexican section or
with the dried fruit and nuts.

Cheryl


???

They occasionally sell David brand salted pumpkin seeds at Walmart, K-
mart and Walgreens. Walgreens also carries some other brand (thin bag
with orange color), not quite as tasty and with added coloring (boo-hoo).
Found in the seed aisle with sunflower seeds and nuts. Never seen them
in the Mexican aisle

- ST