It doesn’t really feel like autumn until there’s a big bowl of pumpkin seeds waiting on the kitchen table. They’re best fresh but can be stored in the freezer for up to a month. I prefer my seeds on the spicy side, but this recipe can easily be toned down without one of the chili powders. A sweeter version with honey, cinnamon and brown sugar is great on yogurt or cereal.

The finished red pepper pumpkin seeds. Photo: CC--justgrimes