PARENT PREP
Preheat oven to 350F.
CALL THE KIDS
Older children can help you rinse the pumpkin seeds well, removing any persistent pumpkin rind. Even toddlers can help pick out the seeds from the rind and blot the seeds with paper towels. Generously coat a large roasting pan or jelly-roll pan with nonstick cooking spray. You and your child now can spread the seeds on the pan in a single layer. Lightly coat the top of the seeds with nonstick cooking spray.
Bake in the center of the oven for 1 to 1-1/2 hours. If desired, after the seeds have baked 45 minutes, shake the Worcestershire sauce, chili powder, a touch of salt, or a cinnamon-sugar mixture over the top and toss. Use a wooden spatula to scrape the pan well.
Note: Toddlers and older children can help you shake the cinnamon-sugar mixture over the seeds. Just place the mixture in a small bowl and blend well. Pour or funnel this mixture into an empty saltshaker. Children can shake this over the seeds easily without adding too much at a time.
This recipe has been added to the following public cookbooks:
Pumpkin Seeds
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