How to shell dehull pumpkin seeds at home

Kathleen wrote on 21 Jun 2006 in rec.food.cooking

What I liked about roasting pumpkins was the kids...The procedure lasted about a week...From the driving around several sites thumping pumpkins to selecting the best one...to the drawing the face, carving and getting out the seeds...The washing and drying of the seeds then the tossing in melted butter and the sprinkling on of the salt and seasoning. We used to slow roast in a 200F oven to get the house full of the smell. The kids enjoyed doing it all. Definately time well spent. These days I just buy them. But now my 33 yr old daughter still continues the pumpkin seed tradition.

All the talking and the bright eyes...all the screw ups...mine too. When I started to do this I just soaked the seeds over night in salty water then put them on a cookie sheet dotted with butter and sprinkled with salt...later on I refined the recipe. But the kids enjoyed even the fasilures and talked about the roasting days prior and after the halloween event almost as much as about the candy they got trick or treating.

-- -Alan