Thursday, October 25, 2012

Roasted Spiced Pumpkin Seeds

With Halloween just around the corner I'm sure everyone is busy stocking up on candy, putting the finishing touches on their costumes, and carving lots of pumpkins. Did you know that when you're carving jack-o-lanterns you can save all of the pumpkin seeds you scoop out to make the most tasty and addicting snack ever? It definitely makes the labour of scooping and carving a pumpkin worth it - so don't throw out those seeds! My sister and I carved two pumpkins a few nights ago and I made us these savoury roasted pumpkin seeds, which are super easy to whip up, and so delicious. The seasoning possibilities you can use are endless, so feel free to change up the spices to create your own flavours. I'm convinced we have a Halloween ghost in our place because somehow these have disappeared already.


2 and 1/2 cups raw pumpkin seeds - This is roughly how many I got out of 2 medium pumpkins
1 and 1/2 Tbsp. olive oil
2 and 1/2 tsp. Worcestershire sauce
1/2 tsp. Kosher salt or sea salt
1/4 tsp. garlic powder
1/4 tsp. cayenne powder - These aren't very spicy, but if you want them to be then add in more cayenne 


If you have just bought natural pumpkin seeds from the store, then disregard this step:
After scooping out your pumpkin, separate the seeds from the pumpkin flesh, removing any little bits of fibre that remain on the seeds. It is best to do this right after you scoop out the pumpkin, when the seeds are still wet, so the little fibres don't dry and harden onto the seeds. Place the seeds in a large colander and rinse them well with cold water. Don't worry about drying them completely, just shake off the excess water while they are still in the colander.

Preheat the oven to 375 degrees F and line a large baking sheet with tin foil.

In a medium bowl, combine the pumpkin seeds, olive oil, Worcestershire sauce, salt, garlic powder, and cayenne powder until the seeds are coated. Evenly spread the pumpkin seeds out on the baking sheet. Bake for 20-25 minutes, occasionally stirring the seeds around the baking sheet with a spatula to ensure even roasting, until they are browned and crispy. Oven times may vary, so watch them carefully during the last 5-10 minutes, just to make sure they don't burn.
 Before baking on top and after baking on the bottom

Remove from the oven and allow the seeds to cool completely on the baking sheet. Store in an airtight container or plastic bag. Enjoy munching!

Check out our spooky pumpkins! Happy Halloween!

*Recipe by Brooke McMillan

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