Toasted Pumpkin Seeds: 2 Ways

By Trish on October 17, 2011

Saturday night, Ty and I participated in the 3rd Annual Power Tool Pumpkin Carving event at a friend’s house. This was our first time joining in, and I just have to say … carving a pumpkin with power tools totally¬†appeals to the perfectionist in me. The eyes were perfectly round! Amazing!

Perfectionism aside, I was able to snag the seeds from the 8 or 9 pumpkins in attendance, which everyone (thankfully!) tossed into large bowls while they were cleaning out the pumpkin innards. Only a small amount of washing was needed to separate out a few stray bits of pumpkin from the seeds, and suddenly I found myself with somewhere around ten cups of raw pumpkin seeds! Um, yum?

To preserve my sanity, I decided it would be a good idea to try out a couple of different toasted pumpkin seed recipes. I’m not a big fan of monotony; gotta mix it up a bit. Also, the last time I tried toasting the seeds (a few years ago), the recipe wasn’t a real hit and I believe I ended up tossing most of them out. (Don’t stone me!) This time around, I have plenty of seeds at my disposal, so I can try as many new recipe as I like! It’s a win-win, all around.

So, without further delay, here are my two favorite recipes:

Spiced Pumpkin Seeds
For a salty-but-more-character-than-just-olive-oil-and-salt pumpkin seed, this recipe worked out pretty well. The original recipe called for both salt and garlic salt, which seems silly. There’s enough salt already, and the garlic powder worked just as well.

  • 2 cups raw pumpkin seeds
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon vegan Worcestershire sauce
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder

 

Cinnamon & Sugar Pumpkin Seeds
At first taste, I thought the cinnamon was over-powering and that this recipe had failed. Once the seeds (and my annoyance) had cooled off, I gave them another try and I actually quite like them!

  • 2 cups raw pumpkin seeds
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg

 

Instructions (for both combinations):
Preheat oven to 275 degrees F. Combine all ingredients in a bowl and spread in a single layer on a cookie sheet (one which has edges, so the slippery buggers don’t slide off).

Bake for approximately 50-60 minutes, stirring every 15 minutes or so. Keep a close eye on them during the last 15 minutes, as they will start to brown really quickly, and you don’t want to burn the seeds. I actually don’t think any of mine made it to the 60-minute mark.

Comments

Yum! The time for pumpkin seeds are here! I will definitely be trying these recipes, at least the savory one. Thanks for sharing.

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