After our trip to the pumpkin patch, the kids cannot wait until we get home to start the carving of the pumpkins.  We like to do our pumpkins a few days before October 31st, as to not have them lose their sweet smell too soon!

As we empty out the cavity of the pumpkin, we make sure to keep the very precious pumpkin seeds…not just because they are delicious, but because they are magical!

An adult always scoops out the middle and we place them in a baking tin.  The kids then each get their own tin to find the three best seeds.  We toast the rest for a sweet treat.

So now the magic begins…tell the children that this year you have found some magic seeds to grow pumpkins. Pick a special morning the week prior to Halloween and give each child 3-5 pieces of candy corn, the “magic pumpkin seeds.”

Have them bury each piece of candy with a seed in the front or backyard and place a toothpick marker for where they buried their seeds.

While they are sleeping place a small pumpkin, which you purchased at the grocery store, one in each place they planted a seed. Grab their seeds and discard.

“Watch” as in the morning they are amazed by the beautiful pumpkins their magic seeds have grown into!

I like to switch up the colors of the mini-pumpkins if you have more than one child.

Take a picture each year of your child with their favorite pumpkin in their new magical pumpkin patch.

Ingredients for Pumpkin Seeds

• Freshly plucked pumpkin seeds
• Butter – about 2 ounces of butter per cup of seeds
• Salt, to taste

Start by preheating the oven to 400º F

Separate the seeds from the pumpkin flesh. We use a colander under running water to make the job a little easier. It takes a little effort but once you get the hang of it, it’s easy. Be sure to remove all the flesh and the strings so they don’t burn in the oven.  Dry them with layers of paper towels or dish towels.

Put the butter onto a baking sheet and place it in the oven.  As soon as the butter melts, add the pumpkins seeds to the pan, season with salt, mix everything together and put the pan back into the oven.

Roast for 15 to 30 minutes until the pumpkin seeds are golden brown. Be sure to shake the pan every once in a while so the seeds don’t burn.  Remove the pan from the oven and let the seeds cool.

Alternatives:  Some people get very creative with their pumpkin seeds and season with various herbs and spices. You may want to try mixing in some garlic powder, celery powder, Cajun seasoning, Old Bay seasoning, hot sauce, red pepper flakes (be careful) or even some Worcestershire sauce.