Some people get pumpkins to decorate, some to carve, and some for the seeds.  This past weekend we were all about the seeds!  Not impressed with my past attempts at a cinnamon sugar recipe, I went on the hunt for a new version and found this recipe for Cinnamon Toast Pumpkin Seeds from Fountain Avenue Kitchen.  Her tip for saving the sugar for after the roasting was key (although I think next time I might also add a little butter afterwards too)!  We made a batch and poof it was gone.  Looks like we will need to get ourselves another pumpkin.

Looking for a more traditional flavor?  Try this one from The Girl Who Ate Everything, or this one from Beauty and the Beard.

Tag @newportmesamoms with pictures from your pumpkin carving and seed cooking so we can share.

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