Holiday seasons should be about sharing so here are two simple recipes I would like to give to you like they were given to me.

Roasted Pumpkin Seeds

Ingredients you need:
Pumpkin seeds
Cooking spray
Seasonings of your choice (salt, garlic powder, onion powder…)

Preheat oven to 250. Pull seeds of the strings and put them in a bowl. No need to wash them but let the seeds dry. Spray cookie sheet with oil. Spread seeds on cookiesheet, spray seeds with oil then season them to your liking. Roast about an hour until crisp). Stir every 15-20 minutes (until golden brown) Watch so they do not burn. Let them cool down before eating. Keep airtight at room temperature for 3 months or in fridge for 1 year. Enjoy.

Pumpkin Pie

You need:
1 7-pound-pumpkin,
½ teaspoon nutmeg,
6 eggs,
1 teaspoon cinnamon
2 cups whipping cream,
¼ teaspoon ginger,
½ cup brown sugar,
1 tablespoon maple syrup,
2 table spoons butter

Cut the lid of the pumpkin (save it). Clean out fibers and seeds. Mix all ingredients together exept butter: pour into pumpkin. The custard will expand while baking so do not fill to the top. Top the mixture with butter. Cover with pumpkin lid, using wood toothpicks to keep lid from falling into custard as it bakes. Bake at 350 for 1-1 ½ hours, or until mixture inside pumpkins has set like custard. If mixture has not set after 1 hour, try removing the lid for the last 30 minutes of baking.

Serve from the pumpkin, scraping some meat from the pumpkin sides With each serving. Serves 8.