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Roasted Pumpkin Seeds ~ 2 ways

November 25, 2013 · by Carrie Trax ·

Salt and Pepper Pumpkin SeedsIf you cooked a fresh pumpkin this year for Thanksgiving I hope you saved the seeds.  Check out my blog on how to cook a pumpkin. I roasted our seeds two ways this year, Salt & Pepper Pumpkin Seeds and Caramelized Pumpkin Seeds.  The Salt & Pepper pumpkin seeds are very addicting and you can not stop at just a few.  The caramelized pumpkin seeds are sweet and savory at the same time and are great sprinkled over a salad!

Salt & Pepper Pumpkin Seeds
3 cups pumpkin seeds
2 teaspoons olive oil
2 teaspoons coarse salt
1 teaspoon black pepper
Preheat oven to 325 degrees.  Clean, rinse and dry pumpkin seeds.  Place pumpkin seeds in a bowl with the olive oil, salt and pepper and toss to combine.  Spread onto a large baking sheet in a single layer.  Cook for 25-30 minutes or until lightly brown.  Stir the pumpkin seeds about every 10 minutes.  Remove from oven and cool.  Place in a bag or container to keep fresh.

Caramelized Pumpkin SeedsCaramelized Pumpkin Seeds
2 cups pumpkin seeds
3 tablespoons brown sugar
1 teaspoon coarse salt
2 teaspoons olive oil
Preheat oven to 325 degrees.  Clean, rinse and dry pumpkin seeds.  Place pumpkin seeds in a bowl with the brown sugar, salt and olive oil and toss to combine.  Spread onto a large baking sheet in a single layer.  Cook for 25-30 minutes or until lightly brown.  Stir the pumpkin seeds about every 10 minutes.  Remove from oven and cool.  Place in a bag or container to keep fresh.

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Filed Under: snack · Tagged: caramelized, fall, kid favorite, pepper, pumpkin seeds, salt, snack, treat

Trackbacks

  1. Roasted Pumpkin Soup with Pumpkin Seeds & Goat Cheese says:
    November 9, 2014 at 5:41 pm

    […] *I used the pumpkin seeds from the pumpkin I used to make the soup.  Here is a recipe for Roasted Pumpkin Seeds […]

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