The aftermath of pumpkin carvings is a lot of squishy guts and these beautiful little nutritious morsels of goodness! If you can get past the pumpkin smell, the stickiness and the workload you are in for a treat! Pumpkin seeds are a treat year ‘round, add them to salads, dress them up with different spices or enjoy them as is.
 

Let’s get to it! You’ve cut open the pumpkin, perhaps for Halloween or maybe to make a pumpkin pie from scratch! Let’s get real here though, it’s probably the 1st option, canned pumpkin is just too easy and for real, ain’t nobody got time for that!

So after you’ve scooped them out you need to clean the seeds until they are free of all pumpkin guts! You can stop here or if you’re an over-achiever like me, you can boil them for 10 minutes in saltwater. Reduce the heat to simmer, uncovered, for about 10 minutes over low-medium heat. You can totally skip this step but you do need to clean them up with some water!

Dry them lightly with a paper towel, I’m lazy so I lay them flat to dry on the paper towel and come back to them later! Toss them in some extra virgin olive oil and sprinkle with salt. Spread them out on a tin foil-lined baking sheet. You’ll want to roast the seeds at 325F for about 10 minutes. Remove them from the oven and give a little stir, returning to the oven for an additional 10 minutes. (baking times will vary depending on your oven temp)

Plain Roasted Pumpkin SeedsYou can stop right there and enjoy them or dress them up for a delicious treat! I found that one pumpkin generally yielded one cup of pumpkin seeds so the more pumpkins, the more delicious goodness you have!

Pumpkin seeds are one of nature’s greatest gifts. Are you ready for some pumpkiny goodness?

Garlic Parmesan Pumpkin seeds

Combine 1 cup pumpkin seeds, toasted in the shell, 1 Tbsp butter, melted, ½ tsp garlic powder, 1 Tbsp parmesan, grated, ¼ tsp black pepper, return to oven for 10-15 minutes.

Parmesan Garlic Pumpkin Seeds

Honey Sriracha Roasted Pumpkin Seeds

Combine, 1 tbsp Honey, 1 tbsp Sriracha, 1/4 tsp Salt, 2 drops Apple cider vinegar, 1/4 tsp Olive oil, 1 cup Pumpkin seeds, toss to coat evenly. Place them on a baking sheet with parchment paper and bake for 10-15 minutes or until golden brown. They will stick together if you don’t spread them out well.

Honey & Sriracha Pumpkin Seeds

Italian Pumpkin Seeds:

Combine 2 tablespoon melted butter + 2 tbsp grated Parmesan + ½ tsp Italian seasoning, return to oven for 10-15 minutes.

Italian Pumpkin Seeds

I did find that the Italian and the Garlic Parmesan Pumpkin seeds had a very similar taste but the Garlic Parmesan seeds have much more of a garlicky after taste, perfect for scaring away the vampires! The overall winner for sure was the Honey Sriracha Roasted Pumpkin Seeds. The sweet and spicy of the two flavours combined are definitely my newest treat!

And because I love you all so much, I have to do you a solid and send you over to my girl Tairalyn’s page. She’s sharing some of her favourite delicious recipes which look tasty as ever. 3 Easy & Delicious Pumpkin Seed Recipes Pizza, Dill Pickle, and even cinnamon & sugar pumpkin seeds…. YES PLEASE!

Happy Halloween my fabulous friends! If you try any of these recipes, be a friend and give us a tag, we’d love to see what you’re creating! Maybe you have a good recipe we ought to try? Send us an email, we’d be forever grateful!

 

Finished Pumpkin Seeds, 3 flavours!

 PIN IT FOR LATER

Pumpkin Seed Flavours

 Looking for another snack idea? Try our Zucchini Chips Recipe or follow the blog’s pinterest board HERE for more of our delicious recipes! 

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