Roasted Pumpkin Seeds
Roasted pumpkin seeds are a classic and there are so many ways to do them. Add and mix in your own spices to give different flavor combinations. 🎃 While, as a Catholic, carving pumpkins may be something to skip, don’t miss out on making pumpkin soup or pumpkin tres leches cake with the remaining pumpkin meat.
Recipe
Time: ~ 1 hr
Servings: Depends on number and size of pumpkins
Equipment
Pumpkin carving set or large knife and spoon
Cutting board
Bowl
Baking sheet
Ingredients
Pumpkins (however many you’d like)
Olive oil
Salt
Black pepper
Garlic powder
Onion powder
Chili powder
Instructions
Carve the pumpkin
If using a carving set, cut a hole in the top of the pumpkin and scrap all the seeds out. If using a knife and spoon, cut the pumpkin in half and scrap out the centers.
Remove all the pumpkin gunk from the seeds and lay them out to dry.
Roasting seeds
Pre-heat the oven to 350 degrees.
Place the seeds in a bowl, toss with olive oil and spices.
Lightly grease the baking sheet with olive oil
Spread the pumpkin seeds out on the baking sheet.
Bake 12 - 15 minutes.
Set aside to cool.
Store in an air tight container.
Other Possible Toppings
Buttery Steakhouse & Dill
Rosemary & Thyme
Nutmeg & Clove
Everything bagel
Curry powder
Ranch seasoning
Taco seasoning
Nutritional yeast (cheese flavor)
Italian seasoning
Pink himalayan salt
Truffle salt
Coconut flakes
Continued…
Chili flakes
Maple syrup
Brown sugar
Coconut oil
Sesame oil
Avocado oil
Crumbled seaweed
Caramel & salt
Bacon bits
White chocolate & cranberry
Lime zest
Grated cheese
So many options!
Butter
Vanilla extract
Honey (before or after roast)
Expresso powder
Chai spice
Wasabi powder
Hot sauce
Soy sauce
Berbere
Za’atar
Ginger
Cinnamon & sugar