Many families carve pumpkins for Halloween, but for some, the fun comes after the carving is over. The pumpkin seeds that remain can transform into a delicious snack. If you still have decorative pumpkins adorning tables and porches, don’t toss the guts. Separate the seeds from the pulp, give them a rinse, and you’re on your way to roasting.
When you reach your fill of all the sweet treats, you’ll be glad to have a healthy snack on-hand. Pumpkin seeds are packed with a variety of nutrients. In fact, about 2 tablespoons of shelled, roasted pumpkin seeds contain 2 grams of fiber, 8 grams of protein and 8% of your daily iron.
Whether you like them salty or sweet, these recipes are a perfect way to add some flavor to your pumpkin seeds.
Asian Zing
2 cups pumpkin seeds
1 tablespoon olive oil
1 tablespoon soy sauce
1½ teaspoons ground ginger
Toss pumpkin seeds with soy sauce and ground ginger.
Spread the pumpkin seeds in an even layer on a baking sheet.
Bake at 300° for 20 minutes.
Buffalo Ranch
1 tablespoon butter, melted
1 tablespoon buffalo sauce (preferably Frank’s)
2 cups pumpkin seeds
1½ tablespoons ranch seasoning mix
Spread the pumpkin seeds in an even layer on a baking sheet; roast at 275° for 20 minutes.
Melt butter in microwave, mix with buffalo sauce.
Pour mixture over seeds, then sprinkle with ranch seasoning.
Bake for 5 more minutes or until the seeds are dry.
Garlic Parmesan
2 tablespoons butter, melted
2 cups pumpkin seeds
½ teaspoon garlic powder
1 tablespoon grated Parmesan
¼ teaspoon black pepper
Spread the pumpkin seeds in an even layer on a baking sheet; drizzle with olive oil and salt.
Roast at 350° for 5 to 10 minutes.
Melt butter in microwave, add garlic powder, pepper and grated Parmesan.
Pour mixture over seeds until evenly coated.
Bake for 5 more minutes or until the seeds are dry.
Pumpkin Pie
2 tablespoons butter
2 cups pumpkin seeds
3 tablespoons brown sugar
1½ teaspoons pumpkin pie spice
Melt butter in microwave, add brown sugar and pumpkin pie spice.
Spread the pumpkin seeds in an even layer on a parchment paper-covered baking sheet.
Roast at 350° for 30 minutes.
Spicy Garlic
2 cups pumpkin seeds
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon cayenne pepper
Spread the pumpkin seeds in an even layer on a baking sheet; drizzle with olive oil.
Blend the spices in a small bowl; pour over the pumpkin seeds, making sure they are evenly coated.
Roast at 350° for 7 to 12 minutes.
Traditional
2 tablespoons butter, melted
2 cups pumpkin seeds
A few pinches of salt
Melt butter in the microwave, toss with pumpkin seeds in a bowl to coat.
Spread the seeds in a single layer on a baking sheet; sprinkle with salt.
Roast at 300° for 45 minutes, stirring occasionally.
Zesty Mexican
2 tablespoons butter
2 cups pumpkin seeds
1 teaspoon fresh cilantro
1 tablespoon taco seasoning
1 tablespoon lime juice
Melt butter in the microwave, toss with pumpkin seeds in a bowl to coat.
Add cilantro and taco seasoning.
Spread the seeds in a single layer on a parchment paper-covered baking sheet.
Roast at 275° for 20 minutes.
When finished, drizzle with lime juice.
