Roasted Pumpkin Seed Recipes

Great Snacks for roasting and toasting!  Don't throw out the seeds after carving your pumpkins into Jack-O-Lanterns or cooking those fresh baked pumpkin bowls because they make great snacks once you know how to cook them.

Pumpkin seeds have a nutty flavor that adults and kids love. Purists will want only salt as a seasoning, but if you like lots of flavor, experiment and have fun with seasoning blends. You can use everything from  to heat it up. You can use powder seasoning like cajun, garlic or what have you. All work really well with roasted pumpkin seeds. It all depends on what your taste buds are calling for, for the day.
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This post is in honor of National Pumpkin Month / October
here's my youtube video about it.
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Pumpkin Seed Recipes

• 1 1/2 cups pumpkin seeds

• 2 tsp. melted butter or oil (olive oil or vegetable oil work well)

• salt to taste

• Options To Taste:

• garlic powder

• cayenne pepper

• seasoning salt

• Cajun seasoning blend

Preheat oven to 300° F.

Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown. 

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Just pumpkin seeds

Tossed with olive oil and your favorite seasnings. Combine and roast at 350 degrees for about 45 minutes, stirring now and then. 

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Kettle Seeds

• 1/4 cup sea salt

• Seeds from one pumpkin, "de-gooed"

• 2 tbsp olive oil

• 2 tbsp honey

• 1 tbsp coarse salt

Preheat the oven to 400F.

Fill a large pot with water, add the sea salt and bring to a boil.

Add the pumpkin seeds and medium boil, stirring occasionally, 15 minutes.

While seeds are boiling, spread olive oil on a cookie sheet.

Drain the seeds and pour onto the oiled sheet, tossing to evenly coat.

Drizzle with honey and sprinkle with salt, stir again to evenly coat.

Bake 10 minutes on the top rack of the oven.

Stir seeds, re-position the rack to the middle of the oven and return the seeds for a further 10 minutes.

Immediately pour onto a separate baking sheet or piece of foil to cool.

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Toasted Pumpkin Seeds with Sugar & Spice

• 1 cup raw pumpkin seeds, rinsed and dried

• 6 tablespoons white sugar, divided

• 1/4 teaspoon salt

• 1/2 teaspoon pumpkin pie spice

• 1 tablespoon vegetable oil

Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.

In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

Try this with Sugar and Cinnamon too!

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Spice it up seeds

• 1 1/2 tablespoons margarine, melted

• 1/2 teaspoon salt

• 1/8 teaspoon garlic salt

• 2 teaspoons Worcestershire sauce

• 2 cups raw whole pumpkin seeds

Preheat oven to 275 degrees F (135 degrees C).

Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.

Bake for 1 hour, stirring occasionally.

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Salty Cinnamon Seeds

• 4 cups pumpkin seeds

• 1 teaspoon salt

• 1/2 teaspoon ground cinnamon

• egetable oil cooking spray

Preheat the oven to 350 degrees F (175 degrees C).

Grease a cookie sheet and spread the seeds out in an even layer. Lightly sprinkle with salt and cinnamon.

Bake for about 5 minutes, then stir the seeds. Season with salt and cinnamon again. Continue baking, stirring occasionally, for about 20 minutes, or until seeds are toasted.

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