Don't toss those pumpkin seeds - roast them instead! These roasted pumpkin seeds are a fun family friendly Fall treat. Just pick your favorite flavor, roast to crispy perfection, and enjoy.
Fall has to be my favorite time of year. I love seeing the leaves change colors and fall off the trees.
It’s also the only time of year that you can rake up a huge pile of leaves just to jump in them and see them go flying again. It’s a time of pumpkin spice everything, warming soups and cozy nights in.
But my absolute favorite thing to do in fall is carve pumpkins!
In my house, pumpkin carving was a family event. We would go to the corn maze and pumpkin patch on a quest for the perfect pumpkin.
I always preferred the imperfect pumpkins- ones with huge warts or lopsided shapes. I found the odd ones always make the best canvases for carving.
After finding my bright orange, marvelous pumpkin we would lay them all out on the kitchen table and the operation would begin.
With the right tools I was an expert at dissecting the squash and transforming it into the most beautiful jack-o-lantern. The pumpkin was my patient and I the surgeon.
First start with the pumpkin’s head.
I’d slice around the step as if I was opening a skull; it had to be just perfect or the whole surgery would be jeopardized.
Then my (and I’m sure every kid’s) favorite part - scooping out the guts!
By the time we had our carved pumpkin, we also had a big bowl completely filled with pumpkin guts. And then the roasting could begin!
Roasted pumpkin seeds were such a treat in my house since we only got to eat them one week out of the whole year.
So how to flavor the year's pumpkin seeds was a big decision.
Salty? Sweet? Classic favors? Try something new?
Well after many years of pumpkin carving, I've narrowed it down to my three favorite roasted pumpkin seed recipes. And here they are!
Roasted Pumpkin Seeds - 3 Ways!
- seeds from one pumpkin
- Preheat oven to 275 degrees Fahrenheit.
- In a large bowl, mix the pumpkin seeds with your desired seasonings.
- Then spread on a lined baking sheet and bake for 30-45 minutes (or until the seeds look golden brown), stirring every 15-20 minutes.