Roasted Pumpkin Seeds (Tutorial)

Got pumpkin seeds? We do! This year I decided to try roasting some (never have before.) So I got online and looked at a variety of recipes and kind of came up with one of my own.

As we were carving our pumpkins from our garden Saturday afternoon, I saved about two cups of seeds. I carefully washed and rinsed them in a colander with small holes and let them drain. Then I lined my cookie sheet with a non-stick cooking sheet and spread out the seeds to dry.

One recipe I read recommended letting the seeds air-dry for 24 hours. (My drying time turned into two days.) This step helped make it easier to clean the pumpkin residue from the seeds. Some people prefer the extra pumpkin flavor, so leaving it on is entirely optional.

ROASTED PUMPKIN SEEDS

2 cups pumpkin seeds
2 tablespoons olive oil or vegetable oil
1 teaspoon cinnamon (or 1 teaspoon: cayenne, garlic powder, cumin, curry, any favorite spice)
1 teaspoon sugar
1 teaspoon ground sea salt

Remove seeds from pumpkin and rinse with water to remove any remaining pulp.

Spread seeds on a cookie sheet and let dry 24 hours.

Heat oven to 350 degrees F.

Mix oil with spices and/or salt and toss mixture with seeds.

Spread coated seeds over a baking sheet.

Bake seeds approximately 25 minutes or until crisp and very lightly browned,

tossing occasionally.

Let cool. Makes 2 cups.

ROASTED PUMPKIN SEEDS
2 cups pumpkin seeds
2 tablespoons olive oil or vegetable oil
1 teaspoon cinnamon (or 1 teaspoon: cayenne, garlic powder, cumin, curry, any favorite spice)
1 teaspoon sugar
1 teaspoon ground sea salt

Remove seeds from pumpkin and rinse with water to remove any remaining pulp. Spread seeds on a cookie sheet and let dry 24 hours.

Heat oven to 350 degrees F. Mix oil with spices and/or salt and toss mixture with seeds. Spread coated seeds over a baking sheet. Bake seeds approximately 25 minutes or until crisp and very lightly browned, tossing occasionally. Let cool. Makes 2 cups.

Do you have a favorite Pumpkin Seed recipe?