One day I found two pumpkin seeds.
I planted one and pulled the weeds.
It sprouted roots and a big, long vine.
A pumpkin grew; I called it mine.
The pumpkin was quite round and fat.
(I really am quite proud of that.)
But there is something I’ll admit
That has me worried just a bit.
I ate the other seed, you see.
Now will it grow inside of me?
Roasted Pumpkin Seeds are a tradition I’ve looked forward to every year since childhood.
I got a call from a friend saying that her kids were carving their pumpkins and having the most fun pulling the guts out. They expected her to make the seeds.
She couldn’t remember ever doing it before and confessed she usually throws out the seeds from the pumpkin and replaces them with a beautiful bowl of store bought Roasted Pumpkin Seeds.
“Cheater!” I exclaim. ” It makes me feel better to know you suck at things too honey.”
She asked for a recipe that she could use because she didn’t want to let her kiddos down.
EVERY kiddo needs to partake in the magic of making their own Roasted Pumpkin Seeds!
I told her to hang on to those pumpkin guts and I’d email her a recipe.
The I was thinking… I could publicly razz a sweet friend AND remind the rest of you how to enjoy a fun byproduct of the age old tradition of carving pumpkins- Roasted Pumpkin Seeds!
I LOVE when things work out so well.
First Step: Carve those pumpkins, get a big bowl of pumpkin guts together.
Gently start removing the larger pieces of pumpkin stripping away any seeds with your hand in a downward motion so the seeds land back into the bowl.
The goal here is to have a bowl full of more seeds than pumpkin parts.
When you feel like you have made it to that point,
pour the pumpkin seed bowl into a strainer and rinse the seeds.
You’ll want to help to wash away as much of the pumpkin strings as you can.
When the seeds are clean, place them in a layer on a parchment paper covered cookie sheet.
You can use foil but I think parchment paper works much better.
Allow the seeds to dry overnight or for about 12 hours in place on the cookie sheets.
Crank the oven up to 400 Degrees.
Drizzle the dry pumpkin seeds lightly in Olive Oil.
I mix them around with my hands so that a little oil goes a long way and coats each seed.
Now you have some choices!
You can do it… I promise!
If you want plain old school Roasted Pumpkin Seeds: Sprinkle the seeds lightly with table salt or I prefer fine sea salt.
If you are Garlic People like us: Sprinkle the seeds lightly with Lawry’s Garlic Salt and if it were me I might also add some fresh crushed garlic… ya know to keep the vampires away. 😉
Are you feelin’ spicy? Sprinkle seeds with Cayenne Pepper and Sea Salt
Everything should be coated in sugar- Sprinkle seeds liberally with Baker’s Fine Sugar and sprinkle them lightly with Pumpkin Pie Spice
Salt & Vinegar- drizzle seeds with white vinegar, sprinkle with sea salt and black pepper
Craving Chocolate? Sprinkle Seeds with Powdered Sugar and Cocoa Powder
Citrus Ginger Twist… Sprinkle seeds lightly with Bakers sugar, then lightly with ground ginger, then top it off with grating the pan with orange zest. It smells AMAZING as they roast!
When you have decided how to prepare the Roasted Pumpkin Seeds,
Put them in the oven for about 35-45 minutes or until the are a nice beautiful brown color.
As soon as they are cool enough to touch you can serve the seeds!
I use candy dishes for our seeds instead of candy. The kids end up snacking on a nice veggie tray, a variety of roasted seeds, some fun finger foods and don’t end up snarfing down the candy.
Be careful and have a blast this Halloween!
Enjoy the Roasted Pumpkin Seeds!
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