Celebrate fall with hand-carved pumpkins!
Finding the right pumpkin. Look for a large pumpkin that is lighter in color, which tend to be softer and easier to carve.
Carving tools. Use a small knife with a short serrated blade to carve and a large spoon to scrape out the pumpkin seeds and pulp.
No seed left behind. Put your pumpkin seeds aside for baking (a great treat to eat).
Design. Draw your design directly on the pumpkin with a marker or print and cut out a design to tape to the pumpkin. For patterns, visit www.pumpkinlady.com.
Keep it fresh. After carving your design, sprinkle cinnamon on the bottom of the pumpkin to keep it smelling fresh.
Light it up. For a safer option, purchase a small battery operated flameless candle to light up the pumpkin.
Reminder: Always keep safety in mind and supervise children when using carving knifes.
ROASTED PUMPKIN SEEDS
Ingredients
- 1 1/2 cups raw whole
pumpkin seeds - 2 teaspoons butter, melted
- 1 pinch salt
- Preheat oven to 300 degrees F
(150 degrees C) - Toss seeds in a bowl with the melted
butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally
Directions
- Preheat oven to 300 degrees F
(150 degrees C) - Toss seeds in a bowl with the melted
butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally
Recipe courtesy of allrecipes.com
