Most of you are aware that you can buy pumpkin seeds in the store that are treated and sealed in a little packet like sunflower seeds. These however have no preservatives and the only additives are a little sea salt, Worcestershire sause and some olive oil or some butter. Before they are roasted they are slimy, gooey, and slippery. Some recipes call for cleaning the seeds off but in the Nixon household we just use them as they come from the pumpkin. We use two cups of seeds to one half teaspoon of Worcestershire sause and one teaspoon of salt, along with a teaspoon of oil or melted butter. You add all that to the raw pumpkin guts and mix it all together and then spread the seeds on a cookie sheet and cook at 250 for a couple of hours. Every thirty minutes or so, you have to move the seeds around and stir them a little so they toast evenly. After about two hours you remove them from the pan and store them in a container or better yet, leave them out and they disappear fast. The ones I finished last night at 10:30 are now down at KK for the teachers to enjoy. I will have to make some more today and also try a caramelized version.