Wednesday, October 9, 2013

Roasted Pumpkin Seeds

Like I said, Fall Festivity Extravaganzaaaaa! We went to the pumpkin patch this week and ended up with some awesome pumpkin seed pumpkins! I'm obsessed with pumpkin seeds, I could eat them all day every day. They are amazing. Every fall I usually end up with around 3 pumpkins because of my obsession.... is that weird? Anyway, if you don't know how, here's how to cook them.


  • freshly scooped pumpkin seeds
  • salt
  • gourmet garlic pepper
  • cajun spice
  • seasoning salt
  • 1 tbsp. olive oil

How To Cook It

  • scoop the seeds out of the pumpkin (I find it's easiest to do this with my hands, that way you grip the seeds and the stringy guts slide through
  • pull any extra guts off the seeds before placing them in the bowl (I don't mind a little bit of gut because when you bake them, this crisps up and I think it tastes good!)
  • preheat oven to 350 degrees
  • rinse the seeds (optional) again, I like a bit of that pumpkin taste
  • now, many sites tell you to pat them dry with paper towels but EVERY time I do that, I get 900 seeds stuck to paper towels and maybe 15 seeds that are ready to go, so I skip this step too
  • toss the seeds in olive oil until coated
  • season your seeds to taste (again, this is a process you kind of have to perfect yourself; I know people do cinnamon and sugar seeds, crazy spicy seeds, the whole gamut) 
  • place seeds on a cookie sheet and spread them as thin as possible
  • place in the oven for around 30 minutes but stir every 10 minutes, this prevents sticking and burning
  • again, all seeds are different so you kind of just have to trial and error for when they are "done" they will sound dry when you stir them and they are done and they will be crunchy

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