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Toasted Pumpkin Seeds

Categories: Cooking, Food, Holiday Entertaining, Kids Cook

7 comments

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So, you carved your jack o’lantern, but what do you do with all of those seeds? If you are like the old me you just throw them away, along with all of the slimy pumpkin innards. But yesterday I decided to roast them up.

I am not sure why I t hought it was a difficult thing to do. Kind of like making hummus, I thought it was just one of those things. Picture me saying “things” with a wave of my hand.

Step One:

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Get yourself a pumpkin. Since it is after Halloween now they are all really cheap. And honestly, pumpkins can be a great decoration for Thanksgiving also.

Step Two:

Remove the top and scoop all of the seeds and pulp stuff out. I have found that a large metal spoon works better than any of those plastic scrapers that are purposefully designed for this task.

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Step Three:

Get the seeds and pulp separated from each other. From this:

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To this:

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Have the kids help you.

Step Four:

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Rinse them off in your sink. Don’t worry about a little excess pulp clinging to the seeds.

Step Five:

Coat the seeds with a tiny bit of vegetable oil. I actually did this step while my seeds were still in the colander. Remember a tiny bit goes a long way.

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Spread the seeds out in a single layer.

Step Six:

Add your salt and spices.

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We like spicy things so I used chili powder along with a healthy amount of freshly ground sea salt. the recipe is infinitely adaptable using whatever spices you like and have on hand. Think: garlic powder, cinnamon and sugar, or just plain salt.

Step Seven:

Put in a 375 degree oven for 12-15 minutes, or until they turn a golden color. You will want to watch them carefully as all ovens are different.

Step 8:

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Enjoy!



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7 comments so far...

  • Pumpkin seeds! We do these every year and love them! So why did we throw the insides of the pumpkin away last week when we made pumpkin pies? We completely forgot to roast the seeds. I can’t believe that. Thanks for the reminder. This is the season of pumpkin pies, so we’ll have a few more yet. For some reason, it never occurred to me to experiment with the seasonings. We just always do them the same way we’ve always done them since year dot. We’ll have shake things up a bit this year!

    t in hd  |  November 5th, 2008 at 4:45 pm

  • P.S. A bit of pumpkin sticking to the seeds gives them a bit of flavour and makes them even healthier. Also, I don’t know if you can find it there (but it’s America–don’t you have everything there, LOL), pumpkin seed oil in place of plain vegetable oil might be a good idea to try. It tastes so yummy, I could drink that stuff right out of the bottle!

    t in hd  |  November 5th, 2008 at 4:58 pm

  • OMG, where were you last week when I threw out our huge pile of “icky” stuff (as my daughter called it):)

    Chris says: See you need to go get another pumpkin, I think they are all on sale now :) We have some smallish ones the kids want to carve into Thanksgiving O’Lanterns

    Nataly  |  November 6th, 2008 at 12:15 am

  • The best pumpkin scraping tool ever has got to be an ice cream scoop. The handle never bends under pressure:) I’m gong to try chili powder with our next batch!

    ellen  |  November 6th, 2008 at 12:46 am

  • Sometimes when all the pumpkins are gone, I’ll save the seeds from winter squash (butternut, acorn, etc.) and do them up the same way. I luuuurve these!

    Brigitte  |  November 6th, 2008 at 2:41 pm

  • I SOOO sent this to my SIL as i think we might just have to make these over Thanksgiving!!! YUM!

    Kate  |  November 6th, 2008 at 11:03 pm

  • I did 2 batches this year. One with sunflower oil, salt & pepper, the other with melted butter, cinnamon and brown sugar. Be careful with the butter - a light coating on all is what you’re going for. Also, when roasting, I flipped them 3 times in 25 minutes to get them evenly browned (they can burn easily!) SO DELISH!

    Beth K  |  November 7th, 2008 at 7:13 pm

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