To roast pumpkin seeds, you'll want to rinse them off well, and let them dry. Then you spread them in a single layer on a baking sheet that you've sprayed with Pam or other nonstick spray. Spray the seeds with the spray as well. Then sprinkle them with salt and roast them in the oven for about 25 - 30 minutes tops. (you want them to be lightly browned). Let cool. Store the pumpkin seeds in a baggie or airtight container for a few weeks, but they probably won't last that long!! (Or at least they don't at our house!)
As I mentioned, I am going to make ours using two other flavors this year:
garlic & onion: sprinkle seeds with garlic salt & onion powder
hot hot hot: use salt and cayenne pepper or any spicy seasoning blend you like (Randy has some habanero pepper powder I will probably use on these!)
You can get creative and use any other spices you like! Drizzle with lemon juice, then sprinkle with freshly cracked black pepper, or try a little white vinegar drizzled on the seeds with some sea salt, maybe even some cinnamon and sugar!
Do you roast your own pumpkin seeds? Have you ever tried using any other seasonings besides salt and pepper? Leave me a comment and share, please! : )
One of my favorite treats of the fall season. Now that the kids are grown up we still pick pumpkin and gut them for their seeds!
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