After making my pumpkin puree and beautiful jack o’latern,I was left with quite a bit of pumpkin seeds. Surprisingly, I had never had roasted pumpkin seeds before. Growing up, we never carved pumpkins. I think the first time I carved a pumpkin was in high school. Maybe it had to do with all the sharp objects involved? Anyways, now that I’ve graduated college I think I am accomplished enough to carve my own pumpkin and roast the seeds. Besides cleaning the stringy pumpkin flesh off the seeds, it was an easy process and the seeds were gone in a day! Here’s the recipe, based off of Whole Foods.
2 cups Pumpkin Seeds
1 Tablespoon Extra Virgin Olive Oil
For sweet version: 1 teaspoon each of ground cinnamon, cloves, and ginger (I substituted nutmeg for the cloves) and 1 1/2 Tablespoons dark brown sugar
For spicy version: 1/2 teaspoon each garlic salt, cumin, coriander and cardamom
*adjust seasonings as needed for the amount of seeds you have
Preheat oven to 250°F. Discard stringy fiber from seeds along with any seeds that are split or cracked then transfer to a strainer and rinse well.
In a medium pot, bring water to a boil. Add seeds, reduce heat and boil gently for 10 minutes. Drain well then transfer to a paper towel-lined sheet tray and pat dry.
Transfer seeds to a medium bowl, toss with oil and seasonings and spread out in a single layer on a large baking sheet. Roast seeds, stirring every 10 minutes or so, until just crisp and golden brown, about 1 hour total. (They will become crispier as they cool.) Set aside to let cool completely then shell or eat whole.
Looking at these pictures kind of makes me want to go buy another pumpkin…