10 Pumpkin Seed Recipes

Photo From Evamunday
One of my favourite things about carving a pumpkin, is baking the seeds after.

When carving your pumpkin, try to keep all the seeds in a separate bowl from the pumpkin guts.
Wash the seeds in a strainer to get all the little pieces of pumpkin off.
Lay paper towel or a clean tea towel down, and dry the seeds off.
After that, any of these recipes are perfect to flavour your pumpkin seeds.
Enjoy!


Traditional Pumpkin Seeds
2 cups pumpkin seeds, washed
1 tablespoon olive oil
1/2 tsp salt, more or less to taste
1/2 freshly ground pepper – peppercorn is also great to use
Preheat oven to 300°F.
Line cookie sheet with foil or parchment paper.
Combine all ingredients and spread in a single layer on prepared sheet pan.
Bake for 20 minutes, mixing seed mixture after 10 minutes.
Seeds should be golden and crunchy.  Bake longer if needed
**Store in an air tight container for up to 3 months.

Cinnamon Maple Pumpkin Seeds
1 c of roasted, unsalted pumpkin seeds
1 tbsp cinnamon
1/4 tsp nutmeg
1 pinch of allspice
1/4 tsp vanilla extract
1/2 tsp salt
1 tsp pure maple syrup
Preheat your oven to 400°F and line a baking pan with foil.  Spray the foil with non-stick spray.
In a bowl, combine the pumpkin seeds, cinnamon, nutmeg, allspice, vanilla, salt and maple syrup and toss to coat.  Spread the nuts onto the baking pan and bake at 400 degrees for 10-15 minutes or until lightly browned.  Let the seeds cool before removing from pan and store in an air-tight container.

Spiced Pumpkin Seeds
From Beauty and Beard
1 cup raw pumpkin seeds
1 1/2 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/4 teaspoon sea salt
1/4 teaspoon paprika
parchment paper
Wash your pumpkin seeds off to get rid of as much pumpkin goop as possible. You can leave some in, but if you're a pumpkin-phobe like me, get it outta there! Toss your seeds with your olive oil and spices and spread out evenly on a parchment lined baking sheet. Bake at 300°F for 40 minutes, taking them out and stirring/flipping halfway through. Let cool for a minute and enjoy!


Pumpkin Pie Spice
2 cups pumpkin seeds
1 Tbsp olive oil
2 ½ Tbsp brown sugar
2 tsp pumpkin pie spice
1/2 tsp fine salt
Preheat oven to 300°F.  Line cookie sheet with foil or parchment paper.
Combine all ingredients and mix.  Spread in a single layer on prepared sheet pan.
Bake for 20 minutes, mixing mixture after 10 minutes.
Seeds should be golden and crunchy.  Bake longer if needed.
**Seeds can be stored for up to 3 months in an air tight container.

Honey Roasted Pumpkin Seeds
From Swanky Recipes
2 1/2 cups pumpkin seeds 
1 tablespoon butter, melted
1 1/2 tablespoons honey
1 teaspoon brown sugar
1/2 teaspoon smoked salt
kosher salt for sprinkling
In a large mixing bowl, mix butter, honey, brown sugar and smoked salt until well combined,
Add pumpkin seeds to mixing bowl and mix well until all of the seeds are thoroughly coated.
Grease cookie sheet with butter and spread pumpkin seeds in a single layer. Sprinkle with a little more salt.
Bake pumpkin seeds until brown and crispy, stirring every 10 minutes or so. (Confession: it said online this would take anywhere from 20 to 60 minutes. I got impatient after 40 and turned the heat up to 275
°C (with the pumpkin seeds still in the oven) and they were done in 10 after that)
Remove from oven, sprinkle with a teensy bit more salt, stir, cool on the pan and enjoy.
Store in an airtight container up to a week, but I bet they won’t last too long.
The salt and sweetness can be to taste. These were mild flavored, but I liked them that way. For more flavor, up the honey before the brown sugar and add in a little more smoked salt.

Vanilla Nutmeg Pumpkin Seeds
1 ½ cups dried pumpkin seeds
1 Tbsp butter
½ tsp vanilla extract
1 ½ tsp white sugar
1 ½ tsp light brown sugar
¼ tsp nutmeg
1/8 – ½ tsp salt
Preheat your oven to 300°F.
Melt the butter in a dish. Mix in the vanilla.
Pour the butter and vanilla into a bowl containing the seeds and mix well.
Add in 1 teaspoon white sugar, 1 teaspoon brown sugar, the nutmeg, & the salt.
Spread seeds onto a foil covered cookie sheet.
Bake for 10 minutes, remove seeds, stir, & place back in oven.
Mix the remaining 1/2 teaspoon of each sugar together in a bowl.
After the seeds have baked for 20 minutes, remove from the oven, stir, and sprinkle the extra sugar over the seeds.
Bake for 10 more minutes or until seeds are brown and crispy (about 30 minutes total).
**Second batch will cook faster due to the sugar mixture left over

Everything Pumpkin Seeds
1 ½ cups dried pumpkin seeds
1 Tbsp butter
1 Tbsp olive oil
½ tsp salt
1/4 tsp garlic powder
¼ tsp onion powder
½ tsp fresh cracked pepper
Preheat your oven to 300°F.
Melt the butter in a dish. Mix in the olive oil.
Pour the butter and oil into a bowl containing the seeds and mix well.
Add in the salt, pepper, onion & garlic powder.
Spread seeds onto a foil covered cookie sheet.
Bake for 10 minutes, remove seeds, stir, & place back in oven.
Repeat this until the seeds are brown and crispy (about 40 minutes).

Sweet & Spicy Pumpkin Seeds
1 egg white
1/4 cup natural cane sugar
1/2 teaspoon cayenne pepperscant 1/2 teaspoon fine grained sea salt1 cup fresh pumpkin seeds

Preheat oven to 375°F. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.
Makes one cup. 

Chili Lime Roasted Pumpkin Seeds
1 cup raw pumpkin seeds, separated from flesh
1 teaspoon olive oil, plus enough to grease the cookie sheet
1/2 teaspoon Chili Powder
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper
1 teaspoon salt
1/2 fresh lime
Preheat oven to 350°F.  Grease a cookie sheet with olive oil.  In a bowl, mix pumpkin seeds with 1 teaspoon olive oil and spices until the seeds are evenly coated.  Use a wooden spoon to spread seeds into a single layer on cookie sheet and bake for 25-30 minutes, stirring frequently, until seeds are crispy and dry.  Remove from oven and squeeze 1/2 a lime over the top of the seeds. Stir with a wooden spoon to distribute lime juice evenly and loosen any seeds that are stuck to the cookie sheet.  Allow to cool before eating (if you can resist them). 

Ranch Roasted Pumpkin Seeds
2 cups raw pumpkin seeds, washed and dried
1 TB powdered ranch dressing mix
2 TB olive oil
½ tsp sea salt.

Preheat oven to 375°F.
Line a baking sheet with aluminum foil.
Mix together ranch mix, oil and salt. Toss pumpkin seeds with mixture.
Roast for 25-35 minutes or until browned and crisp.


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