“Oh, Great Pumpkin, where are you?” – Linus Van Pelt (It’s the Great Pumpkin, Charlie Brown )
Don’t waste those precious pumpkin seeds, roast them instead. I understand, the job of getting the pumpkin seeds out of the pumpkin and cleaned is a bit daunting, but the rewards are so delicious. I also have a few tricks up my sleeve that make the job a bit easier. Add different types of seasonings to add flavor to the pumpkin seeds. Be prepared. They will be gone in a flash.
- Raw pumpkin seeds
- Olive Oil
- Seasonings as desired
- Remove pumpkin innards and seeds from pumpkin.
- Place in large container and add water to cover seeds.
- Remove large chunks of fibrous material.
- Whisk by hand, or with electric whisk in water with pumpkin seeds, for about 30 seconds to 1 minute to detach fibrous material from pumpkin seeds.
- Pumpkin seeds should float to the top where the clean seeds can be scooped up and placed into clean bowl.
- Drain pumpkin seeds well and add olive oil to seeds. Use you best judgement here on the amount. Depends on how many seeds you are trying to coat. The seeds should not be soaked in oil just lightly coated.
- Add seasoning of your choice.
- Spread onto a baking sheet, lined with parchment paper (for easier cleanup)
- Bake at 350 degrees for about 25 minutes or until lightly browned. If you hear the seeds beginning to pop (like popcorn) it is time to remove them from the oven.
- Cool. Store in airtight container.
- Cajun seasoning and garlic salt make wonderful seasonings for your pumpkin seeds, or leave the salt off altogether. Delicious.
[ois skin=”pure grace”]