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Roasted Pumpkin Seeds Recipe

Description: Roasted pumpkin seeds (sometimes called "toasted pumpkin seeds") are a traditional, healthy snack during Fall. They are a "must have" at pumpkin carving parties.

Make sure to check out the various different flavors you can use.


Ingredients:
  • Seeds of one pumpkin
  • Salt
  • Flavorings optional (see below).


How to Make Roasted Pumpkin Seeds:
  1. Extract seeds from pumpkin.
  2. Separate and discard pulp.
  3. Thoroughly wash seeds in warm water.
  4. Spread seeds out onto a cookie sheet.
  5. Sprinkle generously with salt.
  6. Put into oven and bake at 350 degrees for approximately 20 minutes.
  7. Check every five minutes and stir, adding more salt or to taste.
  8. Check pumpkin seeds to see if they are done by taking a sample out, allowing to cool and tasting. If the insides are dry, they are done.
  9. Allow pumpkin seeds to cool and serve.


Flavor Variations:

There is no rocket science required here. Use your imagination. Try as many different flavors for pumpkin seeds, as you can think of. Replace the salt from the recipe above with the suggested seasoning. Here are some we suggest you try:

  • Cheesy Pumpkin Seeds- sprinkle with Cheesy popcorn seasoning.
  • Tex-Mex Style- Sprinkle powdered Taco seasoning onto the seeds. This is better mixed in a bowl first. Add more red pepper powder for a really hot seed!
  • Cajun style- Mix seeds in a bowl with a packet of cajun seasonings mix. If you like it really spicy, add extra hot sauce.
  • Garlic Salt- yum! Lo-Salt Diet!? Use garlic powder.

Hint: Want more ideas? Just think about the flavors of popcorn. Then, give it a try!


Serving Tips and Suggestions:
  • Use reduced salt for an even healthier snack.
  • Leftover seeds can be kept fresh in an airtight container or frozen for extended periods.


Reader Comments:

"Just wanted you to know I tried your recipe for the Pumpkin Seeds. It were fabulous, my husband couldn't stop eating them.. I ate the seed and all, he only ate the seed. It's all good. Thank you, Bobbie Sue

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