Ye’ Old Fashioned Roasted Pumpkin Seeds Recipe

The Great Pumpkin comes in many sizes shapes and colors.  There have been great strides in pumping farming…but one thing remains the same…you will make pumpkin pie and you will carve a pumpkin.

Here are a few Baked or Roasted Pumpkin Seeds Recipes, they are a great treat and good for you.

Double or triple this recipe, depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. These can also be cooked over low to medium to low heat in the skillet (I only use a cast iron skillet).

SUGAR AND SPICE AND EVERYTHING NICE ROASTED PUMPKIN SEEDS

INGREDIENTS:

• 1 cup pumpkin seeds
• 1 tablespoon melted butter (or vegetable oil)  prefer butter
• 1 tablespoon raw (brown or granulated) sugar, or more, to taste
• 1/2 to 1 teaspoon cinnamon
• 1/4 teaspoon fresh ground nutmeg
• 1/8 teaspoon allspice

PREPARATION:

Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won’t hurt the seeds at all, and might even add a little more flavor.

I like mine clean as sometimes the pulp will burn if you do not stay right on top of baking your pumpkin seeds.

Pat dry with paper towels. Don’t let them dry completely on the paper towels, because they do stick!

Toss seeds with the butter, sugar, and spices.
Heat oven to 300°. Spread coated seeds in a shallow baking sheet, I line a baking sheet with nonstick foil to make cleanup easier (I hate cleaning pots and pans), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.

Your house will smell like pumpkin pie.

CAJUN ROASTED PUMPKIN SEEDS

PREPARATION:

Follow the seed cleaning process above

Toss pumpkin seeds with seasonings.

Combine butter and Worcestershire sauce; stir into seeds until well blended and coated.

Heat oven to 300°. Roast, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.

REGULAR ROASTED PUMPKIN SEEDS

PREPARATION:

Use the seed cleaning process above.

Heat a skillet over medium low heat; add pumpkin seeds and cook, turning frequently, until nicely browned and crunchy. The seeds will probably start to pop. If using butter, you might have to lower the heat a bit more. This takes about 30 to 45 minutes, sometimes longer if the heat is quite low.

OR…To roast the seeds in the oven, heat oven to 300°. Cook, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.

NOTE: This basic recipe for roasted pumpkin seeds can be used with all flavors. You can use any dry powered spice or seasoning, such as Ranch, Dill Pickle even Popcorn Salt and the Seasoning you use for Kettle Corn…have fun this is a healthy snack. And will make your house smell like the holidays.

Ask your neighbors to save their seeds for you so you can make them Roasted Pumpkin Seeds and enclose the recipe so they can make their own next time.

There are so many recipes that include Pumpkin Seeds and Pumpkin, that I could write a complete cook book. These recipes are something that the whole family can cook together and enjoy. I hope you enjoy at least one Recipe for Roasted Pumpkin Seeds.

Bon Appetit

~The Baby Boomer Queen~

EAT MORE PUMPKINS THEY HAVE CAROTEOIDS…SEE MY POST ON FALL VEGETABLES, it will explain how to live longer, eating Pumpkins.

Here Are Some Halloween and Pumpkin Carve and Bake Gadgets…

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