There is something that feels very old world, waste not want not about roasting the pumpkin seeds that came out of your carving pumpkins. I love getting pumpkins as soon as October hits, and waiting (im)patiently to carve them. I was not as patient as I should have been this year.
We carved them too early, and they went from this:
To this:
in the span of about 3 days. Needless to say they went to the compost pile and we still need to power wash our front porch. Since when do carved pumpkins only last 3 days?! I learned my lesson. The original reason we carved them early is because I am due with our second kiddo at the end of October, and I knew I would not have the energy for this lovely tradition. At least we got them done, even if they were short-lived.
One of my favorite things to do in the fall is roast the seeds from the pumpkin. In all honesty, it may be why I continue to talk my husband into carving one every year, more seeds!
This year we did two versions, a sweet and a savory. They are such a great, high fiber snack that me and my daughter both love to munch on. It’s a perfect snack to keep around and a fun festive treat at a party.
Roasted Pumpkin Seeds
Savory Pumpkin Seeds
Ingredients
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 cup fresh pumpkin seeds
2 Tablespoons avocado oil
Instructions
- Preheat oven to 400°.
- Rinse and clean your pumpkin seeds the best you can. I inevitably have a pumpkin string or two that I can’t seem to coerce from the pile. Don’t worry too much as it will be much easier to remove once it’s been roasted.
- Add all spices to a small bowl and mix.
- Place pumpkin seeds in a bowl, and add avocado oil. Stir to coat. Add spice mixture and stir to coat.
- Spread seeds on a large sheet pan. Roast on top rack of oven for 10-12 minutes, or until slightly browned and fragrant.
Sweet Pumpkin Seeds
Ingredients
2 teaspoons pumpkin pie spice
1 teaspoon brown sugar
1 cup fresh pumpkin seeds
2 Tablespoons avocado oil
Instructions
- Preheat oven to 400°.
- Mix pumpkin pie spice, brown sugar, pumpkin seeds, and avocado oil together in a small bowl.
- Spread on a large baking sheet. Roast in oven for 10-12 minutes, or until slightly browned and fragrant.
truefamilyfood 