Roasted Pumpkin Seed Recipes

Every Halloween as you’re carving out your pumpkins, you always say that you’re going to do something with those pumpkin seeds, but you never do.  So, why not actually make some healthy and tasty snacks out of those pumpkin seeds this year rather than just throwing them out with that roll of newspaper and pumpkin pulp?  Roasted pumpkin seeds are easy to make, taste great, and are filled with lots of protein and fiber.

The first thing you need to do is harvest your pumpkin seeds from the pumpkin.  As you’re scooping the insides of the pumpkin out, place the pulp and seeds into a large bowl.  Get a second bowl and separate the pumpkin’s pulp from the seeds.  Once you’ve gotten all of the pumpkin seeds in the second bowl take them to the sink and wash them under cold water.  You might try using a strainer with large holes to rinse the pumpkin seeds in so the remaining pumpkin pulp strains through.  It’s best to wash your pumpkin seeds immediately after you have removed them from the pumpkin so the pulp doesn’t have a chance to dry onto the pumpkin seeds.

Now that your pumpkin seeds are clean, you can choose from a variety of roasted pumpkin seed recipes to enjoy.  Below are just a few simple and delicious pumpkin seed recipes that you might like to try.  You can also get creative and try adding your own spices once you get the hang of it.

Plain Roasted Pumpkin Seeds:  Place pumpkin seeds on a lightly oiled cookie sheet and move the seeds around a bit to coat them in the oil.  Make sure the pumpkin seeds are in a single layer on the cookie sheet and sprinkle with salt.  Place the pumpkin seeds into a 325ºF preheated oven.  Bake the pumpkin seeds for about 25 minutes, stirring every 10 minutes or so.  Remove from the oven, let cool, and enjoy!  You can store your roasted pumpkin seeds in a covered, air-tight container.

Sweet Roasted Pumpkin Seeds:  Mix together in a bowl 2 tablespoons of butter, 1 teaspoon of cinnamon, 1/2 teaspoon of allspice, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of light brown sugar.  Melt mixture in the microwave for 15 seconds.  Pour butter mixture over 2 cups of pumpkin seeds in a bowl and stir together.  Spread the pumpkin seeds on a cookie sheet and place in a 350ºF preheated oven for 20 minutes.  Remove, let cool, and enjoy!

Spicy Roasted Pumpkin Seeds:  Place pumpkin seeds on a lightly oiled cookie sheet and move them around a bit to coat the pumpkin seeds in the oil.  Sprinkle chili powder, cayenne pepper, and salt to taste on top of the pumpkin seeds.  Making sure the pumpkin seeds are in a single layer on the cookie sheet, place them in a 350ºF preheated oven for 20 minutes.  Remove and let cool.  Watch out now, these pumpkin seeds will bite you back if you’re not careful!

Vampire Fighting Pumpkin Seeds:  Melt 1½ tablespoons of butter, then add 2 teaspoons of Worcestershire sauce and 1/2 teaspoon of garlic salt.  Place 2 cups of pumpkin seeds in a casserole dish and pour the butter mixture over it.  Mix well together and place in a 275ºF preheated oven for one hour.  Make sure to stir the pumpkin seeds every 15 minutes or so.  Remove and let cool.  If you’re afraid a vampire might be lurking nearby, pop a few of these garlic pumpkin seeds in your mouth and he’s sure to move on to the next house!

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