Toasted Pumpkin Seeds

I bought some pumpkins at Walmart this week. I intended on cutting them open, toasting the seeds and roasting the pumpkin to have some fresh pumpkin. Well, apparently there are pie pumpkins just for that sort of thing, and I didn't get pie pumpkins. So, my kids and I still cut open the large non-pie pumpkins and roasted the seeds, but it ended there. I found some cute pumpkin tattoos, so they had fun putting cute pumpkin faces on their large, non-pie pumpkins.

Toasted Pumpkin Seeds
*recipe from allrecipes.com

1 cup raw pumpkin seeds, rinsed and dried (I put the seeds in a large bowl of water and most of the pulp stuff drifted to the bottom, so I just had to dry them well)
6 Tbsp. white sugar, divided
1/4 tsp. salt
1/2 tsp. pumpkin pie spice
1 Tbsp. vegetable oil

Preheat oven to 250. Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally until dry and toasted (mine got slightly darker).

In a large bowl, stir together 2 Tbsp. sugar, salt and pumpkin pie spice. Set aside.

Heat the oil in a large skillet over medium high heat. Add the seeds and sprinkle remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds (mine took longer than that). Pour seeds into bowl with spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container.
My kids have been eating these all day, they are good. This was fun!