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Roasted Pumpkin Seed Threeway

jerryjamesstone's picture
Roasted pumpkin seeds happen to be one of my favorite examples of addressing food waste. While the meat of the pumpkin itself is not used, the whole gourd doesn't have to be just for decor. It not only provides decoration but also a fun and tasty snack too. Well, fun if you like running your hands through slimy pumpkin guts!
For coffee and chili flavored pumpkin seeds
  Raw pumpkin seeds 1 Cup (16 tbs)
  Olive oil 1 Teaspoon
  Chili powder 1 Teaspoon
  Finely ground coffee 1 Teaspoon
  Sugar 1 Teaspoon
  Sea salt 1 Teaspoon
For maple and sea salt flavored pumpkin seeds
  Maple syrup 1 Tablespoon
  Brown sugar 1 Teaspoon

1. In a sauce pan, place the seeds with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds.
2. Bring it to a boil and let them simmer for about five minutes.
3. Strain the seeds and let them completely dry.
4. Pre heat the oven to 375 degrees.

5. For the Coffee and Chili Flavored Pumpkin Seeds: Mix the raw pumpkin seeds with the olive oil, chili powder, coffee, sugar and sea salt.
6. For the Maple and Sea Salt Flavored Pumpkin Seeds: Mix the raw pumpkin seeds with the maple syrup, brown sugar and sea salt.
7. For the Salted Pumpkin seeds: Mix the raw pumpkin seeds with the olive oil and sea salt.
8. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.
9. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted. Don't let them burn.

10. Serve as an anytime snack.

Recipe Courtesy of:

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes

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