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Average Rating:
Total Reviews: 14
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By camohn
New Providence,PA
on November 04, 2012
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came out perfectly. I did 2 pumpkins worth of seeds and used 2 generous pinches worth of Himilayan Pink salt on them.
By Mom_nCali
Redlands, CA
on October 30, 2012
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My family loves them sweet and salty so I actually add salt with the cinnamon and sugar. Perfectly crisp!
By black hills of ...
Glendale Az
on October 24, 2012
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very very good and real easy thanks black hills
By DYUlam
Pittsburgh, Pa
on November 28, 2011
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These seeds turned out wonderful!!! Just like when I was a kid and we baked them when we carved out pumpkins for Halloween.
By Chefslf
Charlotte, NC
on November 24, 2011
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Great recipe for seeds! They are perfectly crunchy! However, my family and I prefer them with just oil and salt. When they say add seasonings, we just put 'em in a bowl and add some salt. Then we lay them back out. DELISH! Thanks FN.
By bootsygirl
Southern California
on November 10, 2011
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seeds came out too dry. I was later told by a friend to soak the seeds overnight before baking them. I will try this the next time.
By Colleen24
Daytona Beach
on October 31, 2011
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Tasty! Really turned out very well.
By HWPasto
Cochran, Georgia
on October 27, 2011
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Love them. I use pumpkin extensively, and not just for pies and other sweets. With the seeds, I will brine them for about 30 minutes before roasting them so whatever flavor I use (salt, cinnamon, or other spices is infused throughout the entire seed and not just on the shell.
By bmyers146
on October 22, 2011
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Quick and easy! Loved the different flavor ideas!
By emt3debbie
on October 19, 2011
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My preschool classes make pumpkin seeds every Fall. We spread the freshly rinsed seeds on a foil covered cookie sheet. Salt them, and bake them. They're great, and no oil :