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Plenty of love for pumpkin pulp...but, what about the seeds?

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Plenty of love for pumpkin pulp...but, what about the seeds?

HillJ | Oct 28, 2012 02:00 PM

We just took the seeds from 40 pumpkins and made a bounty of spice and herb inspired toasted seeds. Bagged up the seeds into nice parcels and plan to have them ready for a party next weekend.

The flavors we're tried so far include, candied espresso and brown sugar, three curry (red, green yellow), ginger and orange zest, parm cheese & black pepper and wasabi.

Any personal favorites or recommendations? TIA.

J

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