Spicy Roasted Pumpkin Seeds

This time of year, I always see recipes for roasted pumpkin seeds posted here and there on the web.  What I don't understand is why some insist on washing them?! When you have a natural, lowfat, flavorful, sticky, carmelizing coating for them ready to go when they come straight out of the pumpkin?  If you roast them crispy enough, you can eat them hull and all. 

To make these, you need:

Seeds from a 12-inch pumpkin (about 2 cups, with hulls)
Blend of spices of your choice
Cooking spray

First, preheat the oven to 400 degrees. 

Once you've opened your pumpkin and taken out the seeds, just take the clumps of pulp off of them, leaving the sticky residue there.  Do not rinse them.

What spices do you like?  Some of those I like to use are:

Kosher Salt (1 tbsp)

Pepper  (you could make do with just salt and pepper in a pinch!)

Garlic powder (1/2 teaspoon)

Cumin (1/2 teaspoon)

Cayenne powder (pinch or to taste)

Chili powder (pinch or to taste)

Guppy food (kidding - it was on my spice rack for some reason)

If you can get your hands on some green chili from Hatch, New Mexico, you're in for a serious spice treat!

Spray a cookie sheet with cooking spray and spread your sticky seeds out over it in a more or less single layer.  Blend the spices together and with your fingers, sprinkle the spice over the seeds. 

Roast them for 20 minutes, then take a spatula, flip them over and toss them around a  little.  They may stick together a bit but are easy to break apart.  Watch carefully and roast until they turn brown - another 10 minutes or so, but cooking times may vary.

Cool and enjoy with an ice cold beer or chilled apple cider while you watch

THE YANKEES WIN THE WORLD SERIES!!!