Not only do Amy and I enjoy carving pumpkins at this time of year... we also enjoy roasting and eating the pumpkin seeds! Carving the pumpkin, pulling and cleaning out the "guts", and picking through the pulp to get the seeds is actually the hardest part of roasting pumpkin seeds. It's super quick and easy once you get the seeds cleaned!
Toasted and salted, pumpkin seeds have a nutty, delicious flavor. They're even better flavored with sweet and savory spices!
How to Roast Pumpkin Seeds:
1. Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)
2. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
3. Sprinkle with salt (or seasonings) and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.
4. Let cool and store in an air-tight container.
Pumpkin Seasoning Ideas -
- sea salt
- pumpkin pie spice and sugar
- chili powder
- garlic salt and worcestershire sauce
- seafood seasoning (Old Bay)
- cinnamon, nutmeg, and maple syrup
YUMMY!!!! We made a few varieties of Roasted Pumpkin Seeds. I think the most fun part is making the pumpkin seeds your own by playing around with the seasonings. Sweet, spicy, savory, salty, or just plain... it's all up to you!
EAT. DRINK. and be SCARY!