Using a very sharp, large, and sturdy knife, slice off the top of the pie pumpkin close to the stem and discard.
Scoop out the pumpkin guts, separating seeds into a bowl. Discard the now seedless pumpkin guts. Next, rinse the seeds in a colander under running water if desired, or skip this step to keep all the sticky pumpkin bits on the seeds.
Spread out in a single layer on a cookie sheet to dry for a minimum of 6 hours.
Place dry seeds in a bowl. Drizzle with avocado oil, turning seeds with a spoon to coat.
In a small bowl, combine the spices, vanilla powder and salt to make the savory vanilla pumpkin spice mix. Sprinkle the spice mix over the seeds and mix with a spoon until all seeds are well coated with avocado oil and spices.
Spread the seeds out in a single layer on a cookie sheet.
Bake at 250°F for 1 hour.
Using a very sharp, large, and sturdy knife, slice off the top of the pie pumpkin close to the stem and discard.
Scoop out the pumpkin guts, separating seeds into a bowl. Discard the now seedless pumpkin guts. Next, rinse the seeds in a colander under running water if desired, or skip this step to keep all the sticky pumpkin bits on the seeds.
Spread out in a single layer on a cookie sheet to dry for a minimum of 6 hours.
Place dry seeds in a bowl. Drizzle with avocado oil, turning seeds with a spoon to coat.
In a small bowl, combine the spices, vanilla powder and salt to make the savory vanilla pumpkin spice mix. Sprinkle the spice mix over the seeds and mix with a spoon until all seeds are well coated with avocado oil and spices.
Spread the seeds out in a single layer on a cookie sheet.
Bake at 120°C for 1 hour.
Pure Vanilla Powder
