Roasted Pumpkin Seeds Three Ways

Halloween is one of my favorite holidays, and it seems like each year it’s here and gone before you know it! Did anyone notice how this year they didn’t show The Nightmare Before Christmas at all on ABC Family Free Form??? I was especially disappointed, because that’s one of my favorites. Thankfully, they still had Hocus Pocus and the Addams Family, so I was pretty content while carving my pumpkin.

pumpkin-seeds-with-skull

Pumpkin carving is one of those traditions you either love or hate. I (obviously) love it, it’s something my family would do together growing up and I’m a sentimental sap so I love to keep it going. It’s a creative way to pass an hour or two, a little bit challenging, and you wind up getting a snack out of it! Not only are pumpkin seeds delicious when done right, but they have a ton of health benefits too. So thanks, mom and dad, for helping us carve all those years back and for making us a snack to boot!

pumpkin-seeds

If you still have some seeds laying around from your own carving adventure, I’d suggest a few different versions: Chili & Lime if you’re looking for a kick, Italian if you’re looking for something savory, or Fall Spice if you want something warm and sweet. If you have your own way of roasting your pumpkin seeds, I’d love to hear them too!

pumpkin-seeds-three-ways


Roasted Pumpkin Seeds Three Ways

Chili Lime

  • 1 cup fresh pumpkin seed
  • 1 tsp chili powder
  • zest of 1 lime
  • 1/2 tsp cumin
  • juice of ½ lime
  • 1/2 tsp salt
  • 1 tsp olive oil

Fall Spice

  • 1 cup fresh pumpkin seeds
  • 1/2 tsp cinnamon
  • 1/2 tsp brown sugar
  • 1/2 tsp ground allspice
  • 1/2 tsp ground clove
  • 1 tsp melted butter

Italian

  • 1 cup fresh pumpkin seed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp grated parmesan
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp olive oil

First and foremost, rinse your seeds to separate them from any pumpkin goodness that might be stuck to them (I do this in bowl of water first, the pumpkin goes to the bottom while seeds go to the top so you can separate them more easily, then to a strainer to give them another rinse). Once you rinse them, line a baking sheet with two layers of paper towel and spread the seeds out to dry. Remove the paper towel after about 30 minutes, and replace with a fresh layer for another hour or two. After that, if you want your seeds to be really dry leave them out over night without a paper towel and they will be dry in the morning.

Once the seeds are dry, toss them with your choice of ingredients and roast in the oven at 275 for about an hour. They should be crispy like chips when they’re done.

You can store them in an airtight container or baggie for about a week at room temperature. Enjoy!

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