Roasted Pumpkin Seeds x3

I don’t know about you all, but I am stoked to be in November. My plans for the month include hunkering down and getting work done, baking up a storm up pies and bread (gluten free especially!) for the next Alternative Thanksgiving talk (November 17!), and embracing the change from autumn to winter here in the gorgeous mountains of southwestern Virginia. I’ve already accomplished more in the first 2 days of the month than I think I did for the last two weeks of October, so that’s exciting, and, last night, I went on this spectacular night hike up to Dragon’s Tooth. Hiking during a full moon was surreal–we never needed to use our head lamps–and the wind breaking over the jagged teeth-like rocks at the top and the stars and the cows mooing in the valley–it was all just amazing. I think I might have to start a monthly night hike on the full moon from now on!

But of course, Halloween was on Saturday, and three carved pumpkins make a lot of pumpkin seeds. I don’t know if there’s some trick for cleaning off the seeds from the pumpkin gunk, but I think it took almost an hour for me to separate the seeds from the other stuff. Given that I’ve never actually managed to roast pumpkin seeds without burning them, I was terrified that all my work would be in vain, but, thankfully, they turned out great! I made three kinds–cinnamon spice, hot curried, and Old Bay–and while all of them have their merits, I think the cinnamon spice ones were my favorite. If you have some seeds lying around still, I’d recommend roasting ‘em up! They’re perfect for snacking, for topping salads with, and for throwing on top of soups and pretty much any other entree.

Roasted Pumpkin Seeds x3

To prep the seeds:
Separate the seeds from the pumpkin gunk.

Bring a pot of water to a boil, add 1/2 tsp of salt per 1 1/2 c of pumpkin seeds.

Boil the seeds for 10 minutes, drain, set aside.

For the Cinnamon Spice:
1 1/2 c pumpkin seeds, cleaned and boiled
1 1/2 tsp cinnamon
1 tsp chipotle chili powder
2 tbsp raw sugar
1 tsp olive oil

Preheat the oven to 400 degrees F.

In a bowl, toss together the seeds with the spices, sugar, and oil. Spread on a baking sheet in an even layer. Bake for 20-30 minutes, until browned but not burned.

For the Hot Curried Pumpkin Seeds:
1 1/2 c pumpkin seeds, cleaned and boiled
1 1/2 tsp curry powder
1/2 tsp hot curry powder
1 tsp cumin
1/2 tsp corriander
1 tsp salt
1 tsp olive oil

Preheat the oven to 400 degrees F.

In a bowl, toss together the seeds with the spices, salt, and oil. Spread on a baking sheet in an even layer. Bake for 25-30 minutes, until browned but not burned.

For the Old Bay Pumpkin Seeds:
1 1/2 c pumpkin seeds, cleaned and boiled
1 1/2 tbsp Old Bay spice
1 tsp salt
1/2 tsp fresh ground pepper
1 tsp olive oil

Preheat the oven to 400 degrees F.

In a bowl, toss together the seeds with the Old Bay, salt, pepper, and oil. Spread on a baking sheet in an even layer. Bake for 25-30 minutes, until browned but not burned.

Comments
12 Responses to “Roasted Pumpkin Seeds x3”
  1. jessy says:

    we still have some pumpkins from our csa – looks like i need to be trying out some of your flavors for ‘em, Jes. huzzah! the hot curried ones sound like something both dan i would super love!

    a full moon hike sounds amazing! i’m glad you had so much fun! that’s one bright moon if you didn’t need your headlamps. wow! i went running this morning @ 5 and the moon was still shining bright – made for a super fun run, fo ‘sho!

    hooray for all the awesome november is going to bring. i look forward to reading about your gluten-free baked yummies & another Alternative Thanksgiving is just too awesome!

  2. Becky says:

    Oooh these sound delicious! I’m especially intrigued by the cinnamon spice.

  3. So yummy! We didn’t carve a pumpkin for Halloween. Lame, I know!

    What a beautiful shot! I love the white wooden background! :-)

  4. Niki says:

    I don’t even know how to eat pumpkin seeds…
    Isn’t it heaps of working trying to get the bit out of the inside??

  5. Diann says:

    Yum! I think the cinnamon spice would be my favorite too.

  6. yari says:

    Definitely a great way to use carved pumpkin leftovers! I’ll give it a try.
    I also hiked on a full moon in the hills just outside Turin, it was simply amazing, something that makes you think how welcoming and relaxing nature can be.

  7. BitterSweet says:

    Sometimes I feel like the best part about carving pumpkins is the seeds! We usually just roast them up plain with a bit of olive oil and sea salt, but your different versions are incredibly tempting… Maybe we’ll have to carve a few late jack-o-laterns just to try them out! ;)

  8. lazysmurf says:

    that is a lot of pumpkin seed- JEALOUS! I love your different mix ideas, if I ever get to gumption to tackle a pumpkin this year I will try the hot curry ones!

  9. tahinitoo says:

    What a wonderful array of spices for pumpkin seeds!!! Thank you for sharing your recipes!

  10. DaviMack says:

    Oh, to have pumpkin to play with! These recipes sound awesome! And: boiling the seeds first? I hadn’t thought of that – we’ve always just marinated them. No wonder they’re a bit … rough. ;)

  11. fortheloveofguava says:

    Oh man… I’ve totally given up on pumpkin seeds because by the time i clean em, cook em, and have a massive tray I only get through a handful because the game’s not so fun anymore… I don’t know why I’ve never thought to do different flavors!

  12. Barbara says:

    These spices blends sound perfect for pumpkin seed roasting, Jes. Does boiling the seeds first help to plump them up a bit? I don’t know if there is a trick to cleaning the seeds from the “gunk,” but if you find out, let me know!

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