Five years ago, when I my blog was brand new…these Roasted Pumpkin Seeds were one of the first recipes I posted. Since 99% of you weren’t around back then, and considering Halloween is just a day or two away I figured I would bring it to the top of the pile, fresh with new pictures and instructional photos.
Roasted Pumpkin Seeds have been a tradition in my family from the time I was just a tiny little gal. My mom made them every year, it wouldn’t seem like Halloween without them. They are super easy to make, the most time you’ll spend is in separating the pumpkin pulp from the seeds. That can take a little patience, but should only require 10 minutes or so. They are salty, crunchy and fun.
Hope some of you give them a try. Good luck with your last-minute Halloween preparations, everyone!
Roasted Pumpkin Seeds
Time: 20 min. prep + 30 minutes baking
Yield: 2 cups
Recipe from My Dear Mother
Seeds from 1-2 carving pumpkins (about 2 cups)
3 Tb olive oil
1 tsp Lawry’s Seasoned Salt
1/4 tsp sea salt
1. Pre-heat your oven to 400 degrees.
2. Grab 1-2 carving pumpkins.
Cut the tops off and scoop out the seeds and pumpkin pulp (the guts, baby). Place them in a large bowl.
3. Remove as much of the pulp from the seeds as you can and place them in a colander. Run cold water over the top of the seeds for several minutes. This will help the pulp detach from the seeds more easily.
5. Place the seeds on a large cookie sheet and pat them dry with some paper towels.
6. Drizzle 3 Tb olive oil over the seeds.
7. Sprinkle 1 teaspoon seasoned salt and 1/4 teaspoon sea salt over the seeds. Give them a nice stir to combine.
8. Pop them in the oven and let them roast for 20-30 minutes or until they are golden brown.
Mine got just a bit darker than I usually like, but they were still yummy. This is what happens when my kids come home from school and I lose track of time and meaning.
Allow them to cool and enjoy!
Store in an airtight container. They will keep for several weeks.