For anyone carving a pumpkin this weekend here are five creative ways to roast your pumpkin seeds: season salt, curry, paprika, Maryland style, and sugar 'n' spice!
This last week a few of my friends through a pumpkin carving party. I am highly in favor of this. It makes so much more sense for only one house to have that trainwreck of a mess of pumpkin innards than seven. Not that I don't love pumpkin carving.....except that I don't. I honestly don't. The texture and smell and what feels like the years it takes to scoop everything out....not my favorite at all. I've honestly never carved a pumpkin of my own accord, so finding a party where there would be tons of pumpkin seeds up for grabs after everyone else did the work: PERFECT! But I'm not greedy, I roasted them up and brought them right back for everyone to eat!
I'd already had my fill of plain old salted pumpkin seeds and decided to try for a few different takes. Everyone raved about the sugar'n'spice seed. I used vanilla sugar and can't begin to tell you how much I love vanilla sugar, but regular sugar will work as well, just add a half teaspoon of vanilla to the butter when you coat the seeds!
I hope you have a fantastic Halloween weekend! I've got tickets to the Rally to Restore Sanity tomorrow! That should be a great time! Ugh. I still need to think of a creative sign. Any good ideas shoot them my way!
2 cups raw pumpkin seeds
1/8 cup Old Bay
1/4 teaspoon kosher salt
2 T. Butter, melted
Sugar’n’Spice Pumpkin Seeds
2 cup raw pumpkin seeds, rinsed and dried
3/4 cups vanilla sugar or white sugar (but add vanilla extract to the butter)
1/4 teaspoon kosher salt
1/2 teaspoon pumpkin pie spice
1 tablespoon butter, melted
Sweet Curry Pumpkin Seeds
2 cups raw pumpkin seeds
1/8 cup Sweet Curry Spice or to taste
2 T. Butter, melted
Paprika Pumpkin Seeds
2 cups raw pumpkin seeds
1/8 cup Paprika or to taste
2 T. Butter, melted
Seasoned Salt Pumpkin Seeds
2 cups raw pumpkin seeds
1/8 cup seasoned salt or to taste
2 T. Butter, melted
Preheat the oven to 300 degrees F (150 degrees C). Rinse pumpkin seeds in a colander. Spread out on paper towels and pat dry.
Put the pumpkin seeds in a plastic bag along with the butter to coat.
Coat a large baking sheet with cooking spray and spread the pumpkin seeds out in a single layer. Sprinkle the chosen seasoning evenly over the tops.
Bake for 30 minutes in the preheated oven, stirring occasionally, until dry and toasted. Cool for a few minutes before serving.