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Thread: Any good roasted Pumpkin Seed stories/recipes out there?

  1. #1
    Elite Member LynnieD's Avatar
    Join Date
    Oct 2005

    Default Any good roasted Pumpkin Seed stories/recipes out there?

    Just carved pumpkins, and want to give the old 'roast the seeds' a try again--its been years since I have even attempted. I have done some poking around and have found some interesting and unique recipes out there, yet nothing that really wowed me or got excited about..

    So, curious if anyone on the board had any they would care to share?

    Happy Halloween everyone!

  2. #2
    Elite Member WhoAmI's Avatar
    Join Date
    Oct 2005


    I bookmarked this one a couple of weeks ago, but haven't tried it:

    Pumpkin Pie–Spiced Pumpkin Seeds Recipe
    Pumpkin Pie–Spiced Pumpkin Seeds
    Difficulty: Easy


    Makes: 2 cups

    By CHOW Food Team

    All the flavor and spice of pumpkin pie coats these roasted seeds for a healthier take on the classic dessert.

    What to buy: We used raw pumpkin seeds (a.k.a. pepitas) for this recipe. You can also use the seeds left over from carving a pumpkin or roasting squash. Just collect the seeds, rinse them in a strainer to remove the pulp, and thoroughly pat them dry. They may take a few minutes longer in the oven, depending on how fresh they are.

    Game plan: The seeds are best fresh from the oven but will last up to 5 days stored at room temperature in an airtight container.

    This recipe was featured as part of our 10 Ways to Spice Up Pumpkin Seeds photo gallery.

    Heat the oven to 375°F and arrange a rack in the middle. Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil. Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes. Remove from the oven, sprinkle with 2 tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice, and toss to coat.
    Pumpkin Pie–Spiced Pumpkin Seeds Recipe by - CHOW

  3. #3
    Elite Member McJag's Avatar
    Join Date
    Feb 2007


    This is Emeril Lagasse-from Food Network:
    • 1 1/3 cups pumpkin seeds, cleaned and rinsed
    • 2 teaspoons garlic powder
    • 1 teaspoon salt
    • 1 teaspoon crushed red pepper
    • 1/2 teaspoon black pepper

    Preheat the oven to 350 degrees F.
    Spray a baking sheet with nonstick cooking spray. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine. Bake for about 15 minutes, or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.
    Roasted seeds will keep in an airtight storage container for up to 1 week.
    Cook's Note: recipe may be scaled up proportionately.
    I didn't start out to collect diamonds, but somehow they just kept piling up.-Mae West

  4. #4
    Elite Member cupcake's Avatar
    Join Date
    Jun 2007
    Tampa Bay florida


    we do different things like above. Brownsugar and cinnamon for sweet and salt and cayenne for spicy
    My grace is sufficient for you, for my my strength is made perfect in weakness...I love you dad!
    Rip Mom

  5. #5
    Elite Member LynnieD's Avatar
    Join Date
    Oct 2005


    oooooo great ideas guys THANKS! Have mine drying up a bit now to be baked!

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