Who doesn’t love baking pumpkin seeds after a long evening of carving jack-o-lanterns? This has always been tradition in my family since I was little girl and I have no intention of stopping with my children. Pumpkin seeds are such a healthy snack and definitely a nice addition to my vegetarian diet. You can bake and eat them plain or toss them in a salad. Typically, I lightly salt them and they are devoured within the hour. This year, we experimented with different seasonings to spice them up a bit. We had a total of 9 pumpkins worth of seeds so we thought a variety would do us good! I even saved some pumpkin seeds too, in order to grow our own pumpkin patch next year. If you just want pumpkins for the seeds and NOT to carve, make your own pumpkin puree too! This way, you will be using almost all of the pumpkin and have minimal waste.
How to Prepare Seasoned Pumpkin Seeds
1. Scoop out pumpkin seeds and rinse to remove pulp. It is okay to leave some pulp on the seeds to add flavor.
2. Oil baking sheets and spread out one layer of pumpkin seeds on the pan.
3. Season seeds with desired seasoning. Pumpkin seeds are naturally sticky and do not require oil or butter to make the seasoning stick. This year, we experimented with the following seasonings and they all turned out delicious! My favorites are Cajun Garlic and Cinnamon Sugar.
- Sea Salt
- Cajun Garlic
- Cinnamon Sugar
- White Cheddar (We used Kernel Season’s popcorn seasoning.)
4. Bake at 375 F for 25 minutes to reach a pleasant crunchiness. You can bake seeds longer to brown them if desired.