Originally Posted by Snarkie

I've been making these for years, but it's hard to get enough seeds to really make them last. One pumpkin's worth is a snack that's gone in an hour or so. Well, the other day, I found six Connecticut field pumpkins on the side of the road. I got the seeds and roasted them, and got about half a gallon!

Rather than rinsing them off, I leave the layer of goop on them for the salt to stick to. Bake at 350 until lightly golden, and they are delicious! Good source of fiber too. You'll know it when they're scraping your insides, LOL. And yes, my washing machine is in the kitchen. Circa 1953.