What about the seeds?

After carving my pumpkin, I didn't have enough pumpkin to make a pumpkin pie. Instead I decided to roast the seeds.

I didn't want to have just plain seeds, so I took to Food Network to find a good recipe. Emeril has a Spicy Pumpkin Seeds which sounds yummy.

How did these little guys go from this



to this?



Spicy Pumpkin Seeds

Pumpkin seeds
Olive oil, for drizzling
Essence, recipe follows

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly of the Essence seasoning. Preheat the oven to 350 degrees F. Rinse the seeds clean of any pumpkin flesh. In a mixing bowl, toss the seeds with olive oil. Season the seeds with Essence. Place the seeds on a parchment-lined baking sheet and roast until golden brown and crispy, about 15 minutes. Store in an airtight container at room temperature for up to 2 weeks.