Fall is pumpkin season! But as you carve your jack-o-lanterns and plan delicious pumpkin pies, don’t forget to toast your pumpkin seeds. Pumpkin seeds are delicious and nutritious and there are many different ways to change the flavor. Here are some suggestions for both savory and sweet toasted pumpkin seeds, but you can raid your spice cabinet and come up with your own unique combination, as well.
Savory Cajun Pumpkin Seeds
Ingredients:
1 cup raw pumpkin seeds (about the amount contained in 1 pumpkin)
1-2 teaspoons cajun seasoning
Salt as needed (depending on the saltiness of your seasoning)
1 Tablespoon butter
1-2 teaspoons worchestershire sauce
paprika for color
Preheat oven to 300 degrees. Wash and drain pumpkin seeds. Lay out on paper toweling to absorb excess water. In a bowl combine dry seasoning mixture. Toss pumpkin seeds in seasoning to coat. In a skillet, melt butter. Add worchestershire; then stir in pumpkin seeds. Toss well. Transfer coated seeds to a cookie sheet. They should be in one layer. Bake in preheated oven for about 45 minutes, turning occasionally. Pumpkin seeds should be browned and crunchy.
Cinnamon Pumpkin Seeds
Ingredients:
1 cup raw pumpkin seeds
2 teaspoons granulated sugar
Cinnamon to taste
1/2 teaspoon salt
1 tablespoon butter
Preheat oven 250 degrees. The lower oven temperature is needed to ensure the sugar doesn’t burn. Mix dry ingredients in a bowl. Mix in washed and dried pumpkin seeds. Toss well. In a skillet, melt butter. Mix in cinnamon and sugar coated pumpkin seeds. Toss until well-coated. Transfer seeds to cookies sheet in one layer. Bake for about 45 minutes turning occasionally. Seeds should be brown and crunchy.