Monday, October 27, 2008

Roasted Pumpkin Seeds

We carved our pumpkins last night and so I had to roast my seeds tonight. I sorted the seeds out from the pulp of my carved Jack O'Lantern, rinsed them well in a large colander, pulled out the bits of pumpkin guts so that you have only seeds, and allowed them to air dry for an afternoon. I spread a few handfuls out on a sheet, sprayed with oil and seasoned with either lemon pepper or Worcestershire and roasted for about 20 minutes.
Then I tried the recipe below. The roasting is a FAR cleaner process, but the taste hits the sweet tooth spot on! This recipe's seeds is shown in the round plain orange bowl in picture above.

Happy Halloween!

Roasted Pumpkin Seeds

a la!

  • 1 cup raw pumpkin seeds, rinsed and dried
  • 6 tablespoons white sugar, divided

  • 1/4 teaspoon salt

  • 1/2 teaspoon pumpkin pie spice

  • 1 tablespoon vegetable oil


  1. Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.

  2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

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