Roasted Pumpkin Seeds

In honor of halloween, and upon carving pumpkins, I made roasted pumpkin seeds! I mean who likes to waste all the good stuff IN the pumpkin. However, I heard that the pumpkins that you pick in the fields are not the best to make pumpkin pies from – they come out stringy. So head to your local grocer and buy a milk or sugar pumpkin for baking a pie. This is what I get for watching the news on saturday mornings at work.

Roasted Pumpkin Seeds – Halloween Flavored


Pumpkin [carved and seeded]
4 tablespoons melted butter
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground allspice


1. Separate the seeds from the pumpkin when carving. Wash them well, in water, and spread them on a paper towel to dry.

2. Preheat the oven to 275 degrees F.

3. Spread the seeds on a cookie sheet [I put on top of parchment paper] and lightly pour butter over the seeds with melted butter [or margarine/vegetable oil].

4. Add cinnamon, ginger, salt, and allspice on top of seeds, in an even manner.

5. Heat them in the oven for 30 minutes until golden brown. Stir every 5 minutes. They may need to stay in for a bit longer

6. Serve hot or cold. [These are great for an on the go snack!]

Source: adapted from Pumpkin Patches and More


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