We are deep into pumpkin season people and just like last year all of my recipes are featuring this glorious delight!
The other night I was happily partaking in one of my favorite fall time activities while my friend exclaims “I can’t wait to eat these!” As I turn to express irrational possessiveness over my prized Jack-O-Lantern I see her with one hand deep in her pumpkin and the other one holding a handful of seeds. “Pumpkin seeds!” I exclaimed. I immediately got excited to try this. Each year I carve pumpkins and each year I end up throwing the yummy seeds away, shame on me.
After taking a couple minutes to gather my thoughts I decided I was going to make two different kinds of toasted seeds, one spicy and the other one sweet. For spicy I decided on Mexican ancho chili powder and a lil’ salt to really provide that deep spicy flavor. For sweet I decided to use what I consider to be the trifecta that’s necessary to conjure up that quintessential Pumpkin flavor; cinnamon, ginger, and nutmeg. Enjoy!
Toasted Pumpkin Seeds
Yields: 4 Cups
Prep Time: 15 minutes (depends how fast you can gut a pumpkin:) )
Cook Time: 40 minutes
Ingredients
- Seeds from 2 Medium Sized Pumpkins, rinsed and dried
- Spicy: 3 Tb Ground Mexican Ancho Chili Pepper, 1/2 Tsp Salt
- Sweet: 2 Tb Organic Granulated Sugar, 1 Tb Ground Cinnamon, 1/2 Tb Ground Ginger, 1/2 Tb Ground Nutmeg
Directions
- Preheat oven to 375 degrees
- Prepare 2 large cooking sheet with aluminum foil
- Lay pumpkin seeds in a single layer on cookie sheet and sprinkle with 1/2 of the seasonings (spicy or sweet mix)
- Toss seeds in mixture then flip over and sprinkle the rest of the seasonings on top (spicy or sweet mix)
- Bake for about 40 minutes , flipping seeds over halfway through. Check after the 30 minute mark and test to see if done, be careful not to over-bake
Amy Lou's Kitchen 
Leave a Reply