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spiced pumpkin seeds

October 16, 2011

I think I have mentioned before how much I love holidays and everything that goes with them.  I love baking for holidays and decorating in the theme of each one.  So today, Whit and I carved pumpkins!

Can you tell who each one belongs to?  Hint: I don’t swim, bike, or run.  But my handsome husband does!

Anyway, our pumpkins were loaded with seeds so we decided to roast them so we could have yummy snacks this week.  Did y’all do this when you were younger?

Okay, so here is how to make roasted pumpkins seeds…
Rinse the stringy pumpkin gunk off of all of the seeds.  Lay them out on paper towels for an hour or so, until they are dry.

Then, melt 5 tbsp. butter and pour it over 3 cups of pumpkin seeds.  Sprinkle them with 1 tsp. kosher salt and stir well.  Divide them into 3 portions (1 cup each) because you are going to be making 3 different flavors.

We made salted, spicy, and parmesan-pepper.  Except, as you can see from the picture above we didn’t have any parmesan, just a collection of other semi-hard cheeses.  So we used ’em.  I think it was manchego, parrano, and I actually have no clue what the third one is.  We eat a lot of cheese around here and it is hard to keep it straight.

If you wanted to try other spices, you could do cinnamon-sugar, garlic and worcestershire, or cumin and chili powder.

Lay the coated seeds on a cookie sheet and roast at 300 degrees F for 25-30 minutes, stirring them around the pan with a spatula every 10 minutes or so.

Let cool for a few minutes and enjoy!  These will last for a month in an airtight container.

Spiced Pumpkin Seeds

3 c pumpkin seeds (this is about what 2 pumpkins will produce)
5 tbsp. butter, melted
1 tbs. kosher salt
1/8 tsp. red pepper flakes
1/2 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. freshly ground black pepper
1/4 c finely grated parmesan (or other hard cheese)

Dry the pumpkin seeds on paper towels for an hour or so.

Melt 5 tbsp. butter and pour it over the pumpkin seeds.  Sprinkle them with 1 tsp. kosher salt and stir well.

Divide the seeds into three 1-c portions.  Leave one cup as is.  Mix the paprika, red pepper flakes and cayenne with another cup of the seeds.  In the last cup, mix the black pepper and cheese.

Lay all of the seeds on a cookie sheet and roast at 300 degrees F for 25-30 minutes, stirring every 10 minutes.  Let cool before eating.

5 Comments leave one →
  1. Angie permalink
    October 16, 2011 2:48 pm

    YUM! Mom always made these for us when we were little! Off to the St. Luke’s Pumpkin Patch for the main ingredient!

  2. October 24, 2011 2:42 pm

    Darn, I wish I’d saved my pumpkin seeds! I just threw them out to get the kitchen cleaned up a little quicker. Love your blog!

  3. October 24, 2011 9:40 pm

    Delish! Just bought some and Steffie’s making them at some point soon!

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