Spicy Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

It’s been years since I’ve made roasted pumpkin seeds, but I thought my girls would enjoy it.  So I bought a “pie” pumpkin and cut it open.

Roasted Pumpkin Seeds

Turns out, both my girls thought the innards were pretty “icky.”  I thought they’d have a blast getting their hands into the pumpkin and helping me separate the seeds from the pulp.

I was wrong.

Many “oh gross!” facial expressions and “ickyness” comments later, I wound up doing it myself.

Roasted Pumpkin Seeds

It was just one small pumpkin, so there weren’t a lot of seeds.

Enough for us, tho.

Roasted Pumpkin Seeds

Once you get the seeds separated from the pulp, rinse them off, and let them dry.  You can stick them in a salad spinner or something, but I just patted them dry.

Roasted Pumpkin Seeds

Then, toss them in a bowl with some olive oil and spices.  I used salt, pepper, garlic powder, paprika, and ancho chile pepper.  But we like spicy food in our home.  If you don’t, just use salt.

And I didn’t measure.  I’m not the measuring type when it comes to spices.  Just make sure all the seeds have something stuck to them.

Roasted Pumpkin Seeds

Spread them out on a baking sheet that’s covered with parchment paper and bake them at 325 degrees Fahrenheit for 30-45 minutes, stirring them about halfway through.

I did mine 45 minutes, but I like them crunchy.  You could test them after 30 minutes if you’re not sure.

Store them in an airtight container.

My girls only ate a few, but I mostly blame that on the fact that we also made chocolate-covered football pretzels that day.  And they devoured the chocolate pretzels.  :)

2 thoughts on “Spicy Roasted Pumpkin Seeds

  1. Pingback: Pumpkin Streusel French Toast Recipe | Roaming Rosie

  2. Pingback: Maple Roasted Pumpkin Seeds | Roaming Rosie

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