After family pumpkin carving this a great snack to have. Enjoy! (Recipe taken from my boyfriend's sister)

Ingredients

Seeds from 1 freshly scooped out pumpkin (about 2.5 cups)

Directions

Spread seeds evenly making one layer on a cooking sheet. Sprinkle with olive oil and garlic salt. Bake for 40 - 45 minutes on 300 degrees (or until lightly brown). Let sit for 5 minutes and serve.

Excellent for parties and gatherings! If you're not looking to make the pita chips there are great pre-made chips available at most grocery stores (suggestion: lightly salted, tasty and not too bad for you). (Recipe taken from Whatscookingamerica.net)

Ingredients

6 (6-inch) pitas, each cut into 8 wedges

2 tablespoons tahini*

2 tablespoon fresh lemon juice

1 tsp ground cumin

1 tsp olive oil

3/4 teaspoon salt

1/8 teaspoon ground red pepper

1 (15-ounce) can pumpkin puree

1 garlic clove, chopped

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon pumpkin seed kernels, toasted (optional)

* Tahini is a thick paste made of ground sesame seeds that can be purchased already prepared from many supermarkets and specialty stores.

Directions

Preheat oven to 425 degrees F.

Place pita wedges on baking sheets; coat with cooking spray. Bake at 425 degrees for 6 minutes or until toasted. Remove from oven and set aside.

Place tahini, lemon juice, cumin, olive oil, salt, red pepper, pumpkin puree, garlic in a food processor or blender, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkin seed kernels, if desired. Serve with pita wedges.

NOTE: Can be prepare up to a day ahead and refrigerate. Makes about 2 cups.

Tasty, healthy, and cute! These mini pumpkin bowls are a great fall season appetizer. (Recipe taken from Healthy Magazine)

Ingredients

8 (10- to 12-ounce) small pumpkins

Directions

Preheat oven to 400°F. Arrange pumpkins on a baking sheet, and roast 30-35 minutes or until tender. Allow pumpkins to cool slightly, about 20 minutes. Using a serrated knife, slice the top quarter of the pumpkin off and reserve for decoration. Scoop the seeds and a little of the soft pulp from the inside of the pumpkin, leaving a 1-inch boarder of pumpkin flesh on the inside. Set pumpkin bowls aside until ready to serve.