Take dried seeds and roll over them with a rolling pin. Be sure that you are cracking the shells. Place them in a bowl of water. The shells will float and the seeds will sink. Let the seeds dry again for 3 to 4 hours then season as you like and toss in a frying pan with a touch of oil or toast them in the oven.
Let the seeds dry for 6-8 hours. Then take a needle and thread and get creative with it. Your kids will love this one.
Add the seeds to your pumpkin bread, muffin or granola recipe. You can also add them to a salad, although this requires no baking.
First separate the seeds from the guts (the stringy part). Then puree it in a food processor until it is liquid smooth. You don't want any strings in your baking. Now you have the same stuff they sell in a can without all of the processing, cost, and preservatives. Use the puree in this recipe:
2 cups of fresh pumpkin guts
3 1/2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
3 cups sugar
4 eggs, beaten
1/2 cup water
1 cup vegetable oil
1 cup chopped pecans
Preheat oven to 350 F.
Use your fingers or a beater to separate the pumpkin guts, making sure they’ll be able to mix well into the batter.
Combine flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9×5″ loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack.