Pumpkin Puree and Sweet Roasted Seeds

Here is my long sought after pumpkin that my lovely husband bought for me at Sainsbury's.  It's beautiful and I think should have been named...

I follwed The Pioneer Woman's recipe and found it to be so simple. (And it made the house smell pretty yummy! Yankee Candle has some competition.) 


As you can see above I gutted Big Mama (I feel like I should be chewing on a blade of grass while saying this) and saved the seeds for munching later. 

(Oven should be at 350F/180C)

Voilà! 


Now for your seeds...


Rinse and dry them, and put them on a baking sheet covered with tin foil.  Roast for about 30 minutes at 350F (180C) or until browned.


In the meantime, prepare a bowl with 4 T of sugar mixed with 2 T of AllSpice (Ginger, Nutmeg, Cinnamon, Cloves).


Put a tablespoon or two of oil into a skillet and pop them in there.  Put in 2 T of sugar. Toss the seeds around in the oil until the sugar is melted.


Move the seeds into the bowl of sugar glory, and mix them up. Then eat them up!