For the love of pumpkin…

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


  • 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


  1. Preheat oven to 375 degrees
  2. Prepare 2 large cooking sheet with aluminum foil
  3. Lay pumpkin seeds in a single layer on cookie sheet and sprinkle with 1/2 of the seasonings (spicy or sweet mix)
  4. Toss seeds in mixture then flip over and sprinkle the rest of the seasonings on top (spicy or sweet mix)
  5. 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

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Categories: Side Dishes

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