Just like sunflower seeds, pumpkin seeds are deliciously edible. Before you toss the pumpkin innards, pick the seeds out to toast as a snack later. To toast, preheat the oven to 325 degrees F, and spread 1 cup of pumpkin seeds evenly over a parchment-paper-lined baking sheet. Bake for 1 hour to dry the seeds out completely. Then take the pan out of the oven, remove the parchment paper from under the seeds, and mix in 2 teaspoons oil and 1/2 teaspoon salt. Bake the seeds for 10 to 15 minutes more, stirring once.
1. Log in to BHG.com to access our free sunflower stencil; print it out and resize it, if necessary, to better fit your pumpkin. Fasten the printed stencil to the side of your cleaned-out pumpkin with clear tape.
2. Reproduce the pattern onto the pumpkin's exterior by piercing the stencil lines with a push pin, creating closely spaced holes. Detach the pattern.
3. Following the pin hole lines, etch the sunflower's center with a wide-blade cutter or gouge. To etch, just shave off slivers of pumpkin skin, uncovering the light-orange rind beneath.
4. Carve stencil areas within solid lines by sawing along the pin hole lines with a skinny wood-cutting knife. With your fingers, press gently on the cutout pumpkin pieces to dislodge them, popping them toward the surface.