Remember the remnants of all those pumpkin pies or carved jack-o-lanterns? It’s a shame to throw them all away, so we want to share a pumpkin seed recipe that is a great and easy snack.
You’ll need to separate the seeds from the pumpkin. Once you have the seeds mostly separated, fill up a big bowl of warm water and dunk in the seeds. Use your hand and swirl them around a bit to loosen any pumpkin guts remaining. Then, let the seeds rest for about five minutes or so. In that five minutes, the seeds all float, and the remaining pumpkin bits sink.
Fish out the seeds using your hands, a slotted spoon, or a sieve, and put them onto a dish towel and pat them dry.
Preheat your oven to 300° and line a baking sheet with parchment paper. You want to roast pumpkin seeds at a low temp to make sure they get nice and crunchy without burning.
Per half cup of seeds, toss with about a teaspoon of olive oil, and then toss immediately afterward with the spice combo you’d like.
Pop them in the oven, and bake for 20-30 minutes, stirring two to three times during cooking. You’ll know the seeds are ready when they are beginning to brown. If you taste them hot out of the oven, they may seem a little chewy still, but as they cool, they will crisp up nicely.
This site lists a creative variety of different spices you can use on your roasted pumpkin seeds. Check it out and tell us what you think!