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Toasted Pumpkin Seeds, A Harvest Snack

By Jenny Peterson

Toasted Pumpkin SeedsStart with this basic recipe for toasted pumpkin seeds, and then experiment with various seasonings and spices for a delicious easy harvest snack.

With everyone carving and cooking pumpkins in October and November, there are enough pumpkin seeds to go around. Instead of throwing them out, why not toast them? I admit, I’d never toasted pumpkin seeds before this year, but I’d been reading about how healthy they are, so I thought I’d give it a try. Start with this basic recipe for an easy, delicious harvest snack, and then experiment with various seasonings and spices.

Toasted Pumpkin Seeds

1 medium-sized pumpkin

Salt

1 tablespoon olive oil

  1. Preheat the oven to 400 degrees F. Cut open the pumpkin and, using a strong metal spoon, scoop out the seeds. Separate the seeds from the stringy pumpkin parts, and rinse the seeds with water in a colander.
  2. Add the seeds to a saucepan of water. Use 2 cups of water per ½ cup of pumpkin seeds, and add salt to taste. Bring to a boil, then simmer for 10 minutes. Rinse the seeds in a colander
  3. Spread the olive oil on a baking sheet, and spread the pumpkin seeds over it in a single layer. Bake for 10 to 20 minutes, depending upon how browned and toasted you like the seeds. Let the seeds cool on the baking sheet.

Variations

Seasoned Pumpkin Seeds: Prepare the pumpkin seeds through step 2 above. Mix 1½ teaspoons Worcestershire sauce, 1½ tablespoons melted butter, and 1¼ teaspoons of seasoned salt in a large bowl. Coat the seeds with this mixture, spread on an ungreased baking sheet, and bake as directed above.

Spicy Pumpkin Seeds: Prepare the pumpkin seeds through step 2 above. Combine ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon cayenne pepper, and ½ cup olive oil in a large bowl. Coat the seeds with the spicy mix, spread on an ungreased baking sheet, and bake as directed above.

Chili and Lime Pumpkin Seeds: Prepare the pumpkin seeds through step 2 above. Combine 1 egg white and ½ teaspoon sea salt in a large bowl. Mix in 2 tablespoons melted butter, zest of 2 limes, 1 tablespoon chili powder, and 1 teaspoon sea salt. Toss the seeds with the mixture, spread on an ungreased baking sheet, and bake as directed above.

Sugar and Spice Pumpkin Seeds: Prepare the pumpkin seeds through step 2 above. Mix 1 tablespoon melted butter, 1 tablespoon sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon allspice in a large bowl. Coat the seeds with the sweet and spicy mixture, spread on an ungreased baking sheet, and bake as directed above.

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