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Pumpkin Seeds 3 Ways

Pumpkin Seeds 3 Ways

With Halloween behind us and fall still in full force, we started searching for a festive way to repurpose all our leftover pumpkins. And it may not surprise you that we were particularly happy when we found an edible way to enjoy post-Halloween pumpkins that’s not only fun and kid-friendly, but also all kinds of tasty—spicy, sweet, and savory tastiness.

These three pumpkin seed recipes are easy to make and delicious to enjoy. Plus, they’re the perfect treat to bring to a party, package as little gifts, or toss on top of your own homemade kitchen creations. And we’re featuring a version to suit every palate, from the spice-lovers, to the sweet tooths. Time to roll up your sleeves, dig in…and maybe convince someone else to sort out all that pumpkin goop. You can bribe them with a share of the finished product!


To prepare all of your seeds for the fixin’s, you’ll follow these basic steps:
1. Preheat oven to 300°.
2. Dig all of the seeds out of your pumpkin.
3. Separate the seeds from the pumpkin flesh
4. Fill a bowl with warm water and pour in the seeds. Use your hand to swirl them around so the pumpkin goop loosens from the seeds. Let the mix rest for a few minutes and the pumpkin goop should sink to the bottom, leaving you with all your clean, floating seeds.
5. Remove the seeds and pat them dry.
6. Place them back in a dry bowl, and add a tablespoon of oil for every cup of seeds. You can use coconut oil, avocado oil, olive oil, etc.
7. Now it’s time to add your preferred seasonings!


Ranch Pumpkin Seeds

1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon parsley
1/4 teaspoon garlic powder
1/4 teaspoon dill
1/8 teaspoon dry mustard
1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon black pepper


Cinnamon Sugar Seeds

1 teaspoon olive oil
1/2 teaspoon cinnamon
1 tablespoon brown sugar
Pinch of salt


Herbed Spicy Seeds

*This recipe specifically calls for sesame oil
1 tablespoon Chipotle chili powder
1/2 tablespoon onion powder
2 tablespoon dried parsley
½ teaspoon salt

Finally, on a lined baking sheet, spread the seeds so they’re in one layer—try to avoid layering. Bake for 25 minutes, stirring a few times in between. You want to bake until they’re just lightly brown, as they’ll continue to bake after you take them out. Enjoy!


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