Roasted Pumpkin Seeds

With three kids to make Jack O'Lanterns for, plus my annual need for homemade pureed pumpkin, I end up with a lot of pumpkin seeds. Instead of tossing them, I roast them. I made several batches each with a different flavoring, often I will give them away as gifts to family members, and have also sent loads of them to school with the kids to share at the Thanksgiving Parties.

Here's some of the different recipes I use:

Simple Roasted Pumpkin Seeds
Ingredients

2 cups pumpkin seeds
1 Tbsp olive oil
1 1/2 tsp kosher salt
2 tsp seasoned salt

Directions
Remove seeds from pumpkin. Wash completely. Dry using paper towels. Lay flat on cookie sheet and allow seeds to dry overnight.

Mix pumpkin seeds in bowl with olive oil and seasonings. Stir until completely combined. Pour seeds onto a cookie sheet and bake in a 250 degree oven for 60-90 minutes. Turn seeds every 15 minutes. Cook until desired brown-ness. I like ours crispy! Enjoy!

Notes: instead of seasoned salt try using any of these instead: Old Bay Seasoning, Garlic Powder, Onion Powder, Celery Salt, cinnamon sugar(omit kosher salt), pumpkin pie spice mixed with a bit of sugar(omit kosher salt), brown sugar, shake n'bake, or cayene pepper.


Sweet & Spicy Pumpkin Seeds
Ingredients
2 cups fresh pumpkin seeds
3 tablespoons butter, melted
3 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon cumin

Directions:
Clean the pumpkin seeds as best you can, removing any strings or pumpkin bits. Add seeds and all other ingredients to a bowl and toss to coat.

Spray two cookie sheets or one extra-large baking pan with cooking spray. Spread pumpkin seeds evenly in a single layer in pan(s) and roast at 250 degrees for 90 minutes (check every 10 minutes after the first hour to be sure they don’t start to burn – mine didn't even come close to burning but it’s always better to play it safe and check).

Remove from oven and cool to room temperature before serving. Store in an airtight container.


Cajun Roasted Pumpkin Seeds
Ingredients
2 cups pumpkin seeds, raw
2 tablespoons butter, melted
1/2 teaspoon cumin
1/2 teaspoon Cajun seasoning
Freshly ground Himalayan pink salt (or sea salt) & pepper

Directions
Preheat oven to 350 degrees.
Pour melted butter onto pumpkin seeds and stir in bowl.
Add seasoning and stir until coated. Layer onto baking sheet and roast for 20-25 minutes.


Salt & Vinegar Roasted Pumpkin Seeds
This particular flavor is my oldest son's favorite. He loved Salt & Vinegar Potato Chips, so he went nuts when I made these Salt & Vinegar Roasted Pumpkin Seeds.

Seeds from one large pumpkin, rinsed and drained
1/2 c. water
1 c. white distilled vinegar
1 tablespoon canola oil
2 teaspoons salt

Directions
Preheat oven to 200 degrees. Line a baking sheet with parchment or a silicone baking mat.

In a large sauce pan, combine the washed pumpkin seeds, water and apple cider vinegar. Bring to a boil, then turn heat down so that mixture simmers on the stove top for 10 minutes.

Remove from heat and dump the pumpkin seeds into a strainer, to drain away all the water and vinegar.
Spread the seeds evenly on the baking sheet, and allow to dry in the 200 degree oven... about 30-40 minutes. Check on them once or twice, and shake the pan around a bit to evenly dry them.

Increase oven temperature to 375 degrees.

In a clean bowl, toss the pumpkin seeds with the tablespoon of oil, salt and Parmesan cheese. Mix well to combine.

Again, spread the seeds on your baking sheet and bake for 20 - 25 minutes, shaking pan once or twice during cooking time. Seeds will be nicely browned when finished.