Peggy Lampman | Contributor

Apple picking, hay rides, corn maizes--this is a fun, frolicking time of year when family traditions are established and renewed. We're particularly fond of pumpkin pursuits, casting ballots for our favorite decorated pumpkin and shopping for pumpkins at the Farmer's Market and neighboring orchards. Careful consideration must be paid to selecting the perfect pumpkin as this will be a reflection on, and temporary member of, the family.

Enjoying Sweet and Savory Pumpkin Seeds.

Peggy Lampman | Contributor

Halloween tradition in my family dictates the Sunday before Halloween is reserved for pumpkin carving. In keeping with my inbred frugality, I always reserve the pumpkin seeds for roasting.

My grandmother had a savory, salty palate that could tolerate a great deal of heat. She would toss the roasted pumpkin seeds with curry and cayenne and my siblings and I, having been weaned on a tabasco bottle, loved them. Today, the kids in our family prefer them sweet and spiced up with the flavors of pumpkin pie. I've also added them to raisins and peanuts, creating a seasonal trail mix.

Roasted pumpkins seeds are high in fiber, antioxidents and protein but, most importantly, loaded with memories.

Yield: about 1 cup Active Time: 15 minutes Bake Time: 45 minutes Cost: less than a buck!

Ingredients

1 cup raw pumpkin seeds, rinsed and dried 4 tablespoons white sugar, divided 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1 tablespoon butter

Directions

1. Preheat the oven to 250 degrees. 2. Spread pumpkin seeds in a single layer on a baking sheet. Roast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer. 3.In a large bowl, stir together 2 tablespoons of white sugar, salt, nutmeg and cinnamon. Set aside. 4.Heat the butter in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining 2 tablespoons sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar mixture and stir until coated. Allow to cool before serving. 5. Store in an airtight container at room temperature.