Monday, November 1, 2010

Roasted Pumpkin Seeds

After multiple attempts of trying to get crunchy salty pumpkin seeds, I finally got it right!  Here is the ancient chinese secret!  (Two words: patience and attention)

Preheat oven to 250 degrees. 

After removing the seeds from the pumpkin and cleaning off the pumpkin flesh, pat dry with a dish towel.  Evenly coat the seeds with cooking spray and salt.  (Or you can get more flavor with the spices below.)   Spread seeds on parchment in an even layer. (DO NOT LET THEM OVERLAP) Bake until dry, stirring occasionally.  They could take up to an hour based on your desire of crispiness but I set them at the following times and they were perfect.
40 min @ 250
10 min @ 300

Cinnamon Sugar Pumpkin Flavor

  • 1 tablespoon melted butter or vegetable oil
  • 1 tablespoon granulated sugar, or more, to taste
  • 1/2 to 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
SWEET AND SPICY PUMPKIN SEEDS by Martha Stewart (read recipe as this one says to not season until after cooking the seeds.)

  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 5 tablespoon granulated sugar, or more, to taste
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of Cayenne Pepper
  • Peanut Oll
We set up different spices at my daughters 11 year Harry Potter Party so they could experiment and make different potions with them.  Read the details here.


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Thanks for sharing!