Pumpkins are among the easiest crops to grow and they yield a versatile vegetable. From carving into our Halloween Jack-O-Lanterns to providing yummy pies during the holidays, pumpkins are a big part of American life. Even the seeds of the noble pumpkin provide us with snacks. Whether you want to dry your pumpkin seeds to roast as a snack, to toast for inclusion in a soup, or to plant in next year’s garden, it is a messy, but easy process.
Lay newspapers on the work surface.
Cut around the stem of the pumpkin and remove the top.
Use your hands to pull the seeds from the pumpkin, freeing them from the stringy pulp.
Place the pumpkin seeds in the strainer and run tepid water over them. Use your fingers to remove any pulp that is clinging to them.
Allow the seeds to sit in the strainer until all the water has drained.
Place the seeds in a dehydrator set to 115 to 120 degrees F for 1 hour and remove. If you don’t have a dehydrator, spread the seeds on a baking sheet, or layers of newspaper, and place them in a cool, dry area for two to three weeks, until they are dry. Turn them daily.