Roasted Pumpkin Seeds!

As Halloween approaches my little household usually indulges in some fall craftiness.  Some pumpkin painting…

And some pumpkin carving…


Which leads me to the really fun part of pumpkin carving.  No I don’t mean plunging your hands into the oooey gooey pumpkin guts.  I mean cooking and eating the yummy pumpkin seeds!    You can season these with just about whatever strikes your fancy.  I prefer something with a little kick.  Some time ago I came across a seasoning salt called “Jamaica Me Crazy!”  This spicy mix was the perfect combo for my seeds this year.  If you don’t happen to have that, any seasoning blend would work fine, or make your own.  I often combine salt, pepper, chili powder and garlic powder.  Or lemon pepper, dill and salt.  Or curry, salt and sugar.  You get the idea.  Let your taste buds guide you.

Yummy, toasty goodness.

Remove the seeds from the pumpkin and rinse them in a colander to remove most of the pumpkin gunk.

Contemplating their toasty fate.

Pat dry with paper towels and spread on a lined cookie sheet.  Toss with seasonings.

Ready to pop in the oven.

Bake at 400˚ for about 20 minutes, stirring once somewhere in the middle, until seeds are crunchy and starting to brown.  Munch on them while they are hot, warm or cold.  Keep leftovers in a sealed container or ziplock bag to maintain freshness.

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One thought on “Roasted Pumpkin Seeds!

  1. […] To see how I did them last year, click here for Roasted Pumpkin Seeds, part 1! […]

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