Heat the oven to 300 degrees. Spread the pecans in a shallow baking dish and bake until crisp, about 10 minutes. Remove from the oven and cool, then chop coarsely. Raise the heat to 375 degrees.

Transfer them to a second rimmed baking sheet in one layer and roast for 10 to 15 minutes, tossing occasionally, until lightly crisped and golden brown. Transfer to a plate to cool.

Stir in the pumpkin, and then add 6 cups of the broth. Add 2 teaspoons salt, one-half teaspoon pepper, the paprika, chile powder and one-fourth cup maple syrup.

Roast in a 400-degree oven 40-45 minutes, or until pumpkin is soft. Cool; then spoon pumpkin into food processor. Process just until smooth; set aside. Pulse flours and salt in food processor to mix.

If so, try one of these three recipes for roasted pumpkin seeds that will leave you reaching for more. There's a smoky brown sugar variety that gets a little kick from paprika, a play on ranch ...