Let's be real. It's so easy to throw away pumpkin seeds. They get caught up in all the stringy gook of a pumpkin you're carving up for Halloween night, slipping and sliming through your hands. But there's no need to throw away a built-in snack. Throw them in a strainer instead, rinse off that orange goo, and you'll be glad you did.
I'm a real sucker for salty snacks that I can mindlessly crunch on the couch, and pumpkin seeds are super low calorie and just delicious enough to be addicting. Plus, if you're already going full jack-o-lantern, they're practically free!
Here are a couple recipes for pumpkin seeds that I make every year. And a new one from a reader named Sarah, who shared this recipe with me the other day after reading this post about cooking with whole pumpkins. I love the addition of butter, natch.
Pumpkin Pie Pumpkin Seeds
1 1/2 cups pumpkin seeds (1-2 pumpkins’ worth)
3 tablespoons butter, melted
1/2 teaspoon cinnamon
1/4 teaspoon ginger powder
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 teaspoon granulated sugar
1 teaspoon sea salt
Additional salt and sugar to taste
Preheat oven to 250 degrees. Wash pumpkin seeds in a colander to remove any pumpkin flesh. Pat dry with paper towel.
Place seeds in a bowl and mix with melted butter. In a small bowl add cinnamon, ginger powder, nutmeg, allspice, granulated sugar and sea salt. Sprinkle over the seeds and mix well.
Spread seeds out on a rimmed cookie sheet and place in oven. Roast for 35 to 45 minutes, mixing with spatula every 10 minutes. Remove when seeds are browned and crispy. Sprinkle with additional salt and sugar to taste.
Chili Lime Pumpkin Seeds
Repeat the same steps as the first recipe, but use these ingredients to coat the pumpkin seeds instead: 1 tablespoon hot sauce, 1 tablespoon olive oil, ½ tablespoon chili powder, 2 teaspoons freshly squeezed lime juice and a pinch of salt.
Sweet and Spicy Pumpkin Seeds
Same thing again, but use these seasonings: 1 tablespoon brown sugar, 1 tablespoon olive oil, ½ teaspoon sea salt, ⅛ teaspoon cayenne pepper and ⅛ teaspoon black pepper.