Mini Pumpkin Pecan Cakes

Made from the Pumpkin Pecan Quick Bread mix from Williams-Sonoma. Topped with cream cheese frosting [pkg of cream cheese, 4 tbs butter, 2/3 cup sugar and 1 tsp vanilla - whipped]. If I had pecans on hand, I would have topped these minis with a half.

Finally! The First Batch is All Mine

Directions: Lightly rinse seeds and pick out extra large pieces of pumpkin. Leave some strings and meat. Boil in salted water for 5-7 minutes. Drain. Toss with melted butter and roast at 400 degrees, turning and shaking seeds a couple of times to prevent burning. Sprinkle with a little coarse sea salt.

Roasted Pumpkin Seeds

The secret to perfect roasted pumpkin seeds? Boil them in salted water first. These seeds came from pumpkin carving. Boil for about 7 minutes, then drain and toss with butter. Add more seasoning if you want spicy versions. Then spread on a baking sheet, sprinkle with coarse sea salt and roast at 350 degrees until browned.