Pumpkin Seeds

We've hit October which means we're officially in Halloween-prep month. That being said... my favorite part of the holiday skips right past costumes and even decorations- right into food, of course. We were never big on pumpkin pie at home (until Thanksgiving), but every year we saved the pumpkin seeds and roasted them in the oven- SO good.
Now, my mom always just toasted them with looking for a few other recipes today and came across a couple other var some seasoned salt on it- not bad, but I wanted to find a few varieties:

1) Cajun Seasoning Blend:
1 1/2 c pumpkin seeds salt to taste 2 tsp. melted butter or oil garlic powder cayenne pepper Bake @ 300, stirring occasionally, until golden brown.


2) Sweet Spicy Pumpkin Seeds:
5 tablespoons sugar
1/4 teaspoon coarse salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch cayenne pepper (to taste)
1 1/2 tablespoons peanut oil
Line baking sheet with parchment paper; bake seeds @ 250 until dry- about 15-20 minutes.
Mix 3 tablespoons sugar, salt, cumin, cinnamon, ginger, pepper in bowl.
Combine oil & other 2 tablespoons sugar in a nonstick skillet over high heat & add baked seeds. Cook until sugar melts and seeds caramelize- 45 to 60 seconds.
Transfer seeds to bowl of spices; stir well to coat; let cool.

3) Curried Toasted Pumpkin Seeds:
3 c pumpkin seeds
3 tablespoons peanut, canola or olive oil
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
Bake @ 300 for 25-30 minutes on parchment-lined baking sheet after coating in all ingredients. Let cool.

So, I'm hungry now- I LOVE curry, but I'm probably going to try all of these... let me know if you've got any others!