A whole slew of spices give these seeds a Jamaican jerk flavoring.
What to buy: We used raw pumpkin seeds (a.k.a. pepitas) for this recipe. You can also use the seeds left over from carving a pumpkin or roasting squash. Just collect the seeds, rinse them in a strainer to remove the pulp, and thoroughly pat them dry. They may take a few minutes longer in the oven, depending on how fresh they are.
Game plan: The seeds are best fresh from the oven but will last up to 5 days stored at room temperature in an airtight container.
Heat the oven to 375°F and arrange a rack in the middle. Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil. Sprinkle 3/4 teaspoon ground allspice, 1 crushed bay leaf, 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground habanero chile, and 2 teaspoons kosher salt over seeds and toss to combine. Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes.