“I don’t even know if I like pumpkin seeds,” she says to her bff, “but I am going to try to roast them anyway!”
When I carved my swole pumpkin (check out my previous post) I decided to save the “guts” and see what I could do with them. Pumpkin seeds are an excellent source of magnesium and dietary fiber!
Here was my plan, read one or two recipes about the oven temperature and the timing and then figure out the seasoning situation for yourself.
What you’ll need:
- Pumpkin seeds – 1.5 cups fresh
- PAM no-stick spray
- baking sheet
- pumpkin pie spice
- ….an oven of course (lol)
- paper towels or clean kitchen clothes
- Pre-heat the oven. Some recipes called for 300, I put mine on 320 (because they were fresh and contained more moisture than they would have if I had left them out overnight to dehydrate. (try many different ways to get your perfect roast!)
- Clean the seeds of all or most of the pumpkin strings (or flesh, if that term appeals to you more). Pro-tip: I actually found that adding water to my bowl caused a lot of the seeds to float which REALLY minimized the time it took to do this.
- When that was done I patted them dry and prepped my baking sheet with foil.
- I divided up the seeds into two bowls and seasoned ones with just salt and the others with pumpkin pie spice!
- I sprayed them each with a few seconds sprays of PAM to get the seasonings to adhere.
- Spread them in a single layer and pop those bad boys in the oven for 60 minutes!! I pulled mine out and mixed them at the halfway mark and then spread them out evenly again making sure to keep them separate! And then put them in a storage container and SNACK!!!
Lets take a look at my super extra reveal pictures!!
I hope you find some inspiration to try something new! I loved the way the salty ones turned out! If I go back and do them again I would probably tuned the heat down a bit (maybe like 300-310) and I would add a little sugar to the pumpkin pie spice flavor!