Roasted Pumpkin Seeds

I’m so excited for Halloween this year. I have my own apartment to decorate as I please AND I just adopted a new cat from the humane society. So, I have a new friend to watch me prep for the 31st. In honour of my new kitty (Molly), my boyfriend and I carved our Halloween pumpkin into a cute kitty pumpkin! This was good for several reasons, the most important being the amazing pumpkin seeds that we roasted.

I look forward to roasted pumpkin seeds every year, and am obsessed with the plain sea-salted variety. This year I scoped out Cookin’ Canuck‘s blog and tried her Cinnamon sugar seeds as well. It was a very good idea. To begin, scoop all of the innards out of a large pumpkin.

Thoroughly separate the seeds from the “guts” and place the seeds into a strainer. Rinse the seeds leaving a bit of pumpkin on them (I like them better this way).

Dry the seeds with a kitchen towel, and place them on a large baking sheet. Toss with oil. See recipes for salted pumpkin seeds and cinnamon sugar pumpkin seeds below.

Roasted Pumpkin Seeds – Two ways
Makes approximately 2 cups roasted pumpkin seeds

Ingredients:
Plain, salted seeds:
1/2 the seeds from 1 large pumpkin (about 1 cup)
2 tsp vegetable oil
1 tbsp sea salt

Cinnamon sugar seeds:
1/2 the seeds from 1 large pumpkin (about 1 cup)
2 tsp vegetable oil
1 tbsp granulated sugar
1/2 tbsp ground cinnamon

Directions:
1. Preheat oven to 350 degrees F, with rack placed in the middle of the oven.
2. Scoop all of the innards out of a large pumpkin.
3. Separate the seeds from the “guts” and place the seeds in a strainer. Rinse (leaving a bit of pumpkin on the seeds) and drain.
4. Place all of the seeds on a kitchen towel, cover with another kitchen towel, and pat dry thoroughly.

For plain, salted seeds:
5a. Place half of the seeds on a baking sheet and toss with oil.
6a. Add sea-salt and spread in a single layer.

For cinnamon sugar seeds:
5b. Place the other half of the seeds on a baking sheet and toss with oil.
6b. In a small bowl, stir granulated sugar and ground cinnamon. Toss the oil-coated seeds with the cinnamon sugar mixture.

7. Place baking sheet in the oven and cook until the seeds are golden brown and crunchy (test one, but be careful because it will be hot), about 25 minutes, stirring every 10 minutes. Cool and serve.

These stay good in an air tight container for weeks!!

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Comments

  1. Helen Stewart says:

    Great idea! Hope Jodi sees this . The kids would have a great time making both kinds plus it’s a good mom time with the babes. You have such appealing ideas. Love your “kitty” pumpkin.

  2. Mmm, yum! Your apartment looks so cute and I love the kitty pumpkin too!!

  3. The only seed snack I love more than sunflower seeds are PUMPKIN seeds… These look delicious, and I love your sweet and salty spice options. Cute photo of you, too! Thanks for sharing, Katrina!

  4. yum, I love pumpkin seeds! Sadly we didn’t carve a pumpkin this year so I had to do without :(

  5. We’re getting our pumpkin today (I know…quite late) and I’m thinking we gotta make a savory and sweet version of roasted seeds.

  6. Mmm pumpkin seeds are such a great fall treat that’s healthy too. Love it!

  7. What kind of cinnamon did you use for the seeds? I used regular ground cinnamon which burnt and the seeds stuck together :( The sea salt seeds were amazing though!

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