Sunday, October 27, 2013

Pumpkin Seeds

How to make the perfect Pumpkin seeds

I wanted to make sure I got to enjoy the pumpkin seeds from my pumpkin because we only got 1 this year. So I couldn't mess up! Our pumpkin didn't have very many seeds this year and didn't have very much pulp so it made it pretty easy.

The Secret: The inner seeds cook much faster than the outer shell. So when you keep peeking in the oven and everything looks fine on the outside. Its a TRICK, the inner seeds can be  burnt to smithereens.

1. Clean the seeds. The annoying-but-necessary task of cleaning the seeds until there are no signs of pumpkin guts. After picking off the strands, give them a GOOD rinse with water.
2. Preheating the oven.  Turn it on to 325
3. Boil for 10 minutes in salt water: It supposely to helps make the pumpkin seeds easier to digest and produces a crispy outer shell during roasting.
4. Drain the seeds in a colander and dry lightly with a paper towel or tea towel.

5. Spread seeds onto a baking sheet and drizzle with extra virgin olive oil and Salt!

6. Roast seeds at 325F for 10 minutes.
7. EAT

The hubby and I ate them all so quick! so yummy. How do you season yours?


  1. I've been thinking about doing this to our seeds too! I'm thinking of putting cinnamon and brown sugar on mine and baking them! I've found so many recipes for them i want to try them all! haha

    1. I kept seeing cinnamon and brown sugar to and I was tempted to try it but we only had one pumpkin so I didn't want it to suck! haha

  2. I LOVE pumpkin seeds! I have always wanted to try cinnamon and brown sugar as well haha!

  3. I've heard marvelous things about pumpkin seeds, I'm just not sure I can eat them. It's odd. I will 1 day... promise!


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