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1 cup seeds from freshly cut pumpkin, washed and dried
2 tablespoons vegetable oil
1 to 2 tablespoons taco seasoning
1/4 to 1/2 teaspoon garlic salt
1. In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned.
2. Using a slotted spoon, transfer seeds to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with taco seasoning and garlic salt; stir to coat.
3. Spread into a single layer. Bake at 325F for 15-20 minutes or until crisp.
4. Remove to paper towels to cool completely.
5. Store in airtight container for up to 3 weeks.
Recipe taken from Taste of Home's Halloween Food and Fun.
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