Thursday, October 27, 2016

Homemade Roasted Pumpkin Seeds

Pumpkin Month is continuing with another pumpkin recipe! We don't believe in letting things go to waste, so we're bringing you a recipe that you can use with the seeds that are leftover after you make homemade pumpkin puree. It's time to turn on the oven and start roasting some seeds!

Let's be honest - the hardest part of this recipe is separating the seeds from the rest of the pumpkin. Once you've done this, the recipe is super simple to follow and turns out delicious in the end! It also offers up a chance for you to get experimental with the spices in your kitchen, which is something we love doing!

Homemade Roasted Pumpkin Seeds

Total Time: 45 minutes

Kitchen Items needed: spoon, oven, cookie sheet, storage container

- pumpkin
- salt
- spices of choice


1. Preheat the oven to 300 degrees.

2. Cut pumpkin in half. Separate the pulp from the seeds. Use your hands if necessary.

3. Dust the seeds with salt.

4. Sprinkle spices of choice on the seeds. (Shaking them in a bag or container can help with this step.) 
     - cayenne, garlic, salt
     - cinnamon, ginger, nutmeg, crushed cloves, salt
     - Make up your own combo!

5. Lay them out on the cookie sheet touching as little as possible.

6. Put in oven for 30 minutes or until seeds are dry.

7. Place in container and enjoy them for a snack!

There you go - an easy fall snack that you can enjoy anytime. Don't forget to download the printable version of this recipe by clicking on the image below!

What spice combination would you try on your pumpkin seeds? We'd love to hear about it in the comments below!

Pin this recipe for later!

1 comment:

  1. I put cinnamon and sugar on mine and it made them taste like pumpkin pie!