One of my favorite parts about this time of year is pumpkins! I love all things pumpkin (I have a fabulous pumpkin cheesecake recipe Mmmm) so when we carve them up, very little goes to waste! I steam my pumpkin and then mash it and freeze it in 2C portions until I need to add it to my recipes! Here's a little hint though, when you pull them out of the freezer for your recipes, be sure to let it thaw at room temp or in the fridge, after that, press it into a fine mesh strainer to get the excess water out! Very important, otherwise your pies wont set and your muffins won't stick together (ask me how I know!).
I rinse my pumpkin seeds under water to prepare them. I oil a cookie sheet and heat my oven to 250 degrees. I place the seeds on the pan and coat them in oil. Liberally season with salt and place in the oven for about an hour stirring every 10-15 mins. I usually take one out and let it cool and test to find out when they are done.
Anyway, here is what I did with the seeds which we made this year, again I used the Happy Halloween set from RBD, and an 8oz clear top tin. I also used the Simple Occidental Alphabet set for the word "Seeds". Be sure to practice your alignment before you stamp on your actual project!!! Those letters can be tricky to line up!
I'd love to see what you've done with this set! Send me your submissions at email@example.com
See you soon, I promise S*