It’s that time of year, folks!
The temperatures start to drop, we get the urge to go apple picking, and suddenly everything becomes pumpkin-flavored!
This is Producer Angie’s first Halloween with her son, so she’s been dying to take him to a pumpkin patch.
During their annual Fall Harvest Festival, there are tractor parades, live entertainment, mazes, a play area, and of course, plenty of pumpkins.
For Carson, Halloween is all about the perfectly-seasoned pumpkin seed. He revealed his detailed cooking process on air this morning.
“My recipe is to take the pumpkin, carve it, take out the seeds, you know, wash them, strain them, like in a pasta thing. And then I like to dry them as much as I can, but don’t use a paper towel because they stick to the paper towel, so try and dry them another way. Actually, use a hairdryer if you really want to get technical.”
“Put it on a cookie sheet. I spray it a little bit with I Can’t Believe It’s Not Butter and then I take Lawry’s seasoning salt, rather than just regular salt, and I sprinkle it on pretty generously and then put it in the oven about 375 [degrees] and kind of toast them. And then I take them out halfway and kind of mess them up a little bit trying to flip them over and then I overcook them by about 8 minutes on purpose to get them really crispy.”
Just don’t eat the whole seed. Even though they come straight out of the pumpkin, Carson still has an irrational fear of birds pooping on them!