How to Bake Pumpkin Seedsby Kelli Robinson
The senses come alive as the leaves start to turn with the sights, sounds, smells and tastes of autumn. Families trek through fallen leaves to pumpkin patches in search of the perfect gourds to decorate their homes. What front porch or window isn't complete on Halloween without the eerie glow of a hand-carved jack-o'-lantern? The fun doesn't end when the carving is complete. Baked pumpkin seeds have been a family treat for generations. Pumpkin seed recipes can highlight the traditional ingredients and provide tasty new twists.
Items you will need
- Pumpkin seeds
- Paper towels
- Medium sized bowl
- Cookie sheet
- Melted butter or oil (canola, olive, vegetable)
- Seasoning (salt or other)
Preheat oven to 350 degrees Fahrenheit.
Scoop seeds through hole in top of carved pumpkin, separating them from the inner pulp.
Rinse and drain seeds; place them on paper towel to dry for a few minutes.
Mix seeds with butter or oil in bowl.
Spread seeds evenly on cookie sheet, sprinkling with seasoning.
Bake for 12-15 minutes or until golden brown. Allow to cool before eating.
- Recommendations for the shelf life of baked pumpkin seeds vary from two days to two weeks. Recipetips.com suggests refrigerated seeds will last up to two months at peak freshness. Don't let seeds stay at room temperature for longer than two days.
- When selecting pumpkins, choose ones that are firm and do not have soft spots or bruises.
- Separate and discard moldy or darkened seeds from others before roasting.
- Don't bake the seeds at a higher temperature for a shorter amount of time, or they will burn easily.
- Try different seasonings to give the seeds a unique flavor. Consider the following ideas to spice up your pumpkin seeds treat:
- Cinnamon and sugar
- Garlic salt
- Cajun seasoning
- Worcestershire sauce