It’s the time of year when pumpkin patches are visited, jack-o-lanterns are carved, and pumpkin seeds are toasted. My kids always enjoy collecting the seeds from the pumpkin, getting all that ooey-gooey inards off the seeds, and toasting them. These always turn out great.
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:
Pumpkin seeds
Cooking spray, olive oil, or butter
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Directions:
1. Preheat oven to 250 F. Line a baking sheet with non-stick foil.
2. Rinse pumpkin seeds. Remove all the pulp. Drain pumpkin seeds and discard pulp.
3. Toss pumpkin seeds in olive oil, butter, or spray with cooking spray.
4. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
5. Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.
6. Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
- Pumpkin seeds
- Cooking spray, olive oil, or butter
- Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
- Preheat oven to 250 F. Line a baking sheet with non-stick foil.
- Rinse pumpkin seeds. Remove all the pulp. Drain pumpkin seeds and discard pulp.
- Toss pumpkin seeds in olive oil, butter, or spray with cooking spray.
- Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
- Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.
- Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
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