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.
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.
It was just one small pumpkin, so there weren’t a lot of seeds.
Enough for us, tho.
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.
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.
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. :)