Toast the Seeds

Preparing the pumpkin seeds for toasting was the slimiest activity we tried. Some kids loved it; others were totally grossed out. All, however, enjoyed munching on the freshly toasted seeds.

1 small pumpkin
2 tbsp. vegetable oil
Salt

Use an ice-cream scoop to remove the seeds from the pumpkin and transfer them to a large bowl. Now for the tough part: Separate the seeds from the pumpkin fiber (this is a messy job that you should do outside). To make the process a little easier, fill the bowl with water and let the pumpkin seeds soak. Have a bowl of clean water nearby and a colander, too.

Preheat the oven to 300 degrees. Toss the rinsed pumpkin seeds into a smaller bowl, drizzle with the oil, and sprinkle with salt. Spread the seeds on a cookie sheet and bake for 30 to 40 minutes, or until slightly brown.