Maybe it’s too late for you and you’ve already carved your pumpkins and tossed the seeds. Or maybe you’re waiting to carve your pumpkins this weekend! Either way, here are some GREAT (and fairly healthy!) ways to enjoy those delicious pumpkin seeds!
Cinnamon Maple Pumpkin Seeds
1 c of roasted, unsalted pumpkin seeds
1 tbsp cinnamon
1/4 tsp nutmeg
1 pinch of allspice
1/4 tsp vanilla extract
1/2 tsp salt
1 tsp pure maple syrup
Preheat your oven to 300-350 degrees and line a baking pan with foil. Spray the foil with non-stick spray. In a bowl, combine the pumpkin seeds, cinnamon, nutmeg, allspice, vanilla, salt and maple syrup and toss to coat. Spread the nuts onto the baking pan and bake at 350 degrees for 10 minutes or until lightly browned. Watch to make sure they don’t burn because every oven is different. Let the seeds cool before removing from pan and store in an air-tight container.
Honey Sriracha Roasted Pumpkin Seeds
1 cup pumpkin seeds
1 tablespoon sriracha
1 tablespoon honey
1/4 teaspoon pimenton (smoked paprika)
1/4 teaspoon ginger powder
1/8 teaspoon cumin
1/4 teaspoon salt
a couple of drops of apple cider vinegar
1/4 teaspoon olive oil
Preheat oven 300°F. Spread out seeds on a parchment-lined baking sheet. Bake for 15-20 minutes, or until golden. Meanwhile, whisk together the remaining ingredients in a medium bowl. Pour the hot seeds into the sriracha mixture and stir to coat well. Return the seeds to the baking sheet, spreading them out as best you can – they’ll be sticky. Bake for 5-10 additional minutes to caramelize the sauce on the seeds. Remove from the oven and cool. If not consuming immediately, spread out the seeds on a cooled baking sheet and allow to set up a bit before packaging. (Otherwise, they’ll tend to stick together in all of their caramelized goodness.)
Pumpkin Pie Spice
2 cups pumpkin seeds
1 Tbsp olive oil
2 1/2 Tbsp brown sugar
2 tsp pumpkin pie spice
1/2 tsp fine salt
Preheat oven to 300*F. Line cookie sheet with foil or parchment paper. Combine all ingredients and mix. Spread in a single layer on prepared sheet pan. Bake for 20 minutes, mixing mixture after 10 minutes. Seeds should be golden and crunchy. Bake longer if needed. **Seeds can be stored for up to 3 months in an air tight container.
Everything Pumpkin Seeds
1 1/2 cups dried pumpkin seeds
1 Tbsp butter
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp fresh cracked pepper
Preheat your oven to 300 degrees. Melt the butter in a dish. Mix in the olive oil. Pour the butter and oil into a bowl containing the seeds and mix well. Add in the salt, pepper, onion & garlic powder. Spread seeds onto a foil covered cookie sheet. Bake for 10 minutes, remove seeds, stir, & place back in oven. Repeat this until the seeds are brown and crispy (about 40 minutes).
Jalapeno Pumpkin Seeds
1 1/2 cups pumpkin seeds, cleaned & dried
3 jalapeño peppers, sliced
3 Tbsp olive oil
Salt and paprika to taste
If pumpkin seeds are rinsed and have dried overnight, skip to the next step. If pumpkin seeds were bought from the store, skip to the next step. Rinse pumpkin seeds under cold water, pat the seeds dry with a paper towel and transfer to a baking sheet to dry overnight. The seeds should be somewhat dry to begin the next day. Preheat the oven to 350°F. If you haven’t already, spread pumpkin seeds out on a rimmed baking sheet. Add olive oil and sea salt and stir pumpkin seeds with your hands to combine. Lay slices of jalapeno peppers on top of seeds. Sprinkle paprika over the top of everything, generously. Bake for 10 minutes. Use a spatula to mix mixture of seeds. Bake for another 5 minutes. Move mixture around some more and bake for a final 5 minutes. Remove tray from oven and let everything rest for 15-30 minutes **pumpkin seeds can be stored in an air tight container for up to 3 months.
Have a WONDERFUL weekend!
