Three Perfectly Roasted Pumpkin Seed Recipes



If you're carving pumpkins this season, you might as well put those seeds to use. After scooping out your pumpkin and separating the seeds boil your pumpkin seeds in salt water for 10 minutes.  This helps make them easier to digest and produces a crispy outer shell during roasting.

1. Honey Pumpkin Seeds

  • 2 cups raw fresh pumpkin seeds, washed and pumpkin goop picked off
  • 1/4 cup butter, melted
  • 1/2 cup honey
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt

2. Cinnamon-Sugar Roasted Seeds

  • 2 cups raw fresh pumpkin seeds, washed and pumpkin goop picked off
  • 3 tablespoons butter, melted
  • 1 teaspoon ground cinnamon 
  • 2 tablespoons white sugar
  • 1/4 teaspoon salt

3. Maple Syrup Seeds

  • 2 cups raw fresh pumpkin seeds, washed and pumpkin goop picked off
  • 1/4 cup butter, melted
  • 1 teaspoon ground cinnamon 
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons maple syrup
Preheat the oven to 350. Line a rimmed baking sheet with parchment paper.

In a medium bowl, toss together the pumpkin seeds and ingredients until everything is thoroughly combined.  Spread the mixture onto he prepared baking sheet and bake for 15 minutes rotating the pan front to back halfway through the cooking time, for even browning.

Let the pumpkin seeds cool completely before breaking into clusters. Package in a sealed jar or bag. Can be kept for up to 1 week in a sealed container.

What’s your favorite way to roast pumpkin seeds?

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