October is a very festive month for my family.  Not only is Halloween my favorite holiday but both of my kids celebrate their birthdays this month!  Each year we take the kids to a local pumpkin farm where we have a day of outdoor play and pumpkin picking.  Then we bring our pumpkins home and its on to the best part - pumpkin carving which equals PUMPKIN SEEDS!!!  Here is a simple and easy recipe for making your own homemade roasted pumpkin seeds.

~Sarah

Ingredients:

  • Pumpkins
  • Sea Salt

Preparation:

  1. Start by cutting out the top of the pumpkin. Make sure to place the knife at a 45 degree angle so the lid will have a place to rest when you replace it. If you cut straight down, the lid will fall through.

    Picking out the pumpkin seeds

  2. Next you want to get the seeds out of the pumpkin.  You can either scoop out all of the insides and pick the seeds out that way or if you have little helpers like myself then of course you will want to stick your hands in the pumpkin and take out handfuls of seeds as you go!
  3. Once you have all the seeds out you can start preparing your pumpkin for carving.  I’m no expert on carving so click here for a great site with info on how to carve your pumpkin.

    Washing the seeds

  4. Now that you have all the pumpkin seeds removed you will need to clean your pumpkin seeds to remove any debris left on them.  Place your pumpkin seeds in a colander and wash thoroughly under running water.
  5. Spread your seeds out on some paper towels to dry for about 30 minutes.
  6. Preheat your oven to 275 degrees.

    Seeds on baking sheet ready for the oven

  7. Spread a thin layer of pumpkin seeds on a baking sheet - I line my baking sheet with non stick foil for easy clean up.
  8. Sprinkle some sea salt on the seeds and pop in the oven for about 30 minutes or so.  I usually take the seeds out half way through and mix them around a little.

    Roasted Pumpkin Seeds

  9. You’ll want the seeds to be nice and roasted.  They should be a beautiful golden brown color.  Let cool for about a minute and then enjoy!

Nutritional Info:

Nutrients per 1/2 cup serving:  Calories: 142, Cal. from Fat: 52, Total Fat: 6g, Sat. Fat: 1g, Carbs: 17g, Fiber: 0g, Sugars: 0g, Protein: 6g, Sodium: 184mg, Chol: 0mg

Notes:

If you want to spice things up a little try adding some different flavors to your pumpkin seeds with the following variations (add these ingredients to 2 cups of pumpkin seeds):

  • Savory: 1-2 tbsp olive oil or Garlic Gold Oil, 1/2 tsp garlic salt and 2 tsp Worcestershire sauce
  • Lemony: 1-2 tbsp olive oil and 1 tsp lemon pepper
  • Halloweeny: 1-2 tbsp olive oil, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp sea salt,  and 1/2 tsp ground allspice
  • Spicy: 1-2 tbsp olive oil, 1 tsp cayenne pepper, 1/2 tsp thyme, 1/2 tsp sea salt and 1/2 tsp pepper

Please join us on Facebook by posting your carved pumpkins on our FB page!  Happy Halloween!

Trick or Treat!

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3 Comments

 
  1. susan says:

    What a great idea to use the pumpkin seeds from a pumpkin, I never thought of it before but it makes great sense and would save me buying pumpkin seeds from the shop. I’m delighted that my clean eating snacks on the go all got through security in the airport. I managed to get oats soaked with almond milk through as well.
    Just wondered what containers/coolers you like? I bought some storage containers from the Martha Stewart range in Macys. They look really good because they have a built in freezer part so the food will be kept cool. I also bought Martha Stewart’s salad bowl which includes a cooler part as well. They were a little pricey but I think they will be worth the investment.

    • Sarah says:

      I’m a BIG fan of snack size baggies - it helps to keep my portion size controlled. I use alot of tupperware but nothing special. My husband has a cooler bag that I pack with some freezer packs to keep everything cold. We really don’t do much that is special in the way of tupperware. Although the idea of built in freezer parts sound awesome!

      ~Sarah

  2. Lori says:

    I made SOOO many seeds this year. Probably cut up 6 pumpkins. It’s hard to stop eating these when their done. I used about a tablespoon of grapeseed oil on mine and himilayan pink sea salt which almost has a sweet flavor to them and cooked them about 25 mins at 350. Impossible to not eat way too many :)
    I’m pretty seeded out now until next year tho.

 
 

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