Roasted Pumpkin Seeds? About This Page:

[Teresa]

How do you make them? I've never had any, and today when we were at the orchard, a lady commented that with the amount of Pumpkins we had, we should have lots and lots of seeds, adding that they are yummy!
We bought so many that it filled up the back of the van!

[Big Baloo]

This is what we do:
After "gutting" the pumpkin, wash the seeds and lay flat on paper towels to dry.
Heat the oven to 450 degrees.
Place sseds onto a foil lines pan (I like the non-stick foil by Reynolds).
Add about 1 Tbsp. e.v.o.o. per pumpkins' worth of seeds to the pan, plus about the same amount of coarse salt. (Feel free to use any type of seasoning--DS likes dry ranch dressing mix on his)
Mix well.
Roast for about 10 mins, stirring about 1/2 way thru the cooking time.
Cool in pan.
Crack open and enjoy!

Hope this helps!

[Tink4]

My son wants to make these this year thanks for the great directions

[stretch2864]

I used to roast pumpkin seeds when DD was little. They are very good!

[snoozin]

They're delicious! We put them all in the collander after gutting the pumpkins, to make sure they're relatively clean. We tend to bake them much more slowly, often over night in an extremely low oven; if you've got gas, it makes it really easy. I like the idea of the evoo and salt, although we never do. I'm drooling just thinking about them... hurry up, Halloween!

[Colexis Mom]

I plan on carving our pumpkins today or tomorrow and roasting the seeds

[BostonTeaParty]

Roasting pumpkin seeds is one of my favorite things to do! Here's a recipe from the Food Network. They had a bunch of tasty looking recipes:

Hilda's Roasted Pumpkin Seeds Recipe courtesy Emeril Lagasse, 2004 Show: The Essence of Emeril Episode: Halloween
1 1/3 cups pumpkin seeds, cleaned and rinsed
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon black pepperPreheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine. Bake for about 15 minutes, or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.
Roasted seeds will keep in an airtight storage container for up to 1 week.
Cook's Note: recipe may be scaled up proportionately.

The website, in case you'd like to look at the recipes:

pumpkin seeds Food Search foodnetwork.com

[Big Baloo]

I like the idea of the red pepper, Nancy! Have you tried these?

[BostonTeaParty]

Originally Posted by Big Baloo

I like the idea of the red pepper, Nancy! Have you tried these?

Here's what I did, and these turned out to be the yummiest pumpkin seeds I've ever made! I found a stove top recipe: take a heavy pan, add butter, toss in seeds, add a splash or two of worcestershire sauce, a pinch or two of salt (I had sea salt on hand so that's what I used), a couple of sprinkles of cumin, and just a dash of cayenne pepper for a bit of heat. Try it!

[Big Baloo]

I think I will! Thanks1

[Cheriemek]

Thanks! My DD put the seeds in the fridge last night, hoping I would do something with them. They're in the oven roasting right now.