Spicy Roasted Pumpkin Seeds

First of all, you all are amazing for sticking with me even though I have been so neglectful lately! Inspiration has been low, meals have been very uninteresting, and my little family has been battling cold after cold for what feels like forever. One of us picks up a bug and passes it on to the rest, and once we’ve just gotten over it, another takes effect. We have been a miserable bunch!

But now we have so many wonderful things to look forward to! First we have Thanksgiving, and then we have our son’s first birthday party coming up in December, then Christmas, and the New Year! I am one of those people that get giddy this time of year – a never ending line of comfort food, family gatherings, and an overall feeling of happiness! Honestly, what could be better?

Let’s start off with a traditional treat that everybody enjoys this time of year. After you have taken care to carve your pumpkins for Halloween, or made homemade pumpkin puree, make sure you keep your pumpkin seeds! This is an easy treat to serve to your family before the main Thanksgiving meal to fight off the munchies and keep them out of your hair while you try to finish everything in the kitchen!

Feel free to try this with different coating options. Today, I am sharing a simple spicy version. You could simply hold off on the cayenne pepper if you would rather have the most simple, yet tasty, version of this snack.

Spicy Roasted Pumpkin Seeds

  • Servings: Depends on size of pumpkin
  • Difficulty: easy
  • Print

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  • Pumpkin seeds
  • Olive oil
  • Salt and Pepper
  • Cayenne Pepper

Directions: Remove as much orange pulp as possible from the seeds. Place all of the seeds into a colander and rinse with cold water, continuing to clean off the stringy pulp. Once you have the seeds rinsed, lay them out on a cookie sheet and allow to dry all day or over night. Drizzle with a couple teaspoons of olive oil and toss with your fingers to coat the seeds evenly. Season with salt, pepper, and cayenne to taste. Bake in a 250 degree oven for about an hour until the seeds are lightly golden and crunchy. Enjoy!

Step-by-Step Photos

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First things first, sacrifice your pumpkin and scrape out the seeds! Don’t be afraid to get your hands dirty. Remove as much of the orange pulp as you can. Don’t worry, pumpkin seeds are supposed to be slimy and gross at this stage- I do not recommend attempting to eat them at this point.

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Rinse those cuties while swishing them around with your fingers until you have removed as much of the orange goop as possible.

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Lay out your freshly rinsed pumpkin seeds onto your baking sheet. Do your best to leave them in a single layer- this is tough as you can see from my sad attempt. It is also alright if there is a small amount of pulp left, that tiny amount won’t bother anybody. Also note: do not attempt to dry your seeds on paper towels, they will stick horribly to the paper towels. Let the seeds dry at least overnight before continuing.

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Once the seeds have had a good long while to dry out, drizzle with a little bit of olive oil- no need to go crazy. Toss gently with your fingers to coat the seeds completely. My seeds seemed to want to escape because if I got over zealous with my tossing they would flick right off of the pan.

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This photo turned out a little funky, but you get the idea. Sprinkle evenly with seasoning and pop them in the oven. A long cooking time (at least 1 hour) at a low heat (25o degrees) really helps dry out the seeds and make them nice and crunchy.

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Here they are right out of the oven. Lightly browned, super crunchy, and tasty tasty! I swear, I nearly didn’t get photos of this snack because I was munching on them while trying to take the picture! These seeds came from a pie pumpkin that I used to make pumpkin puree to freeze. That tiny pumpkin yielded 1 cup of seeds. Yum!

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