Roasted Pumpkin Seeds - A New Halloween Tradition

Scooping out the pumpkin to make way for the Jack-o-Lantern? It is a holiday tradition! But what do you do with all that gunk inside?

Well I heard that you can make pumpkin pie out of the pulp but the best pumpkin pies come from those little sugar pumpkins. That’s not exactly the kind of pumpkin my kids pick out when it comes time to carve jack-o-lanterns. No way! My kids pick out the biggest, baddest pumpkin on the lot!

I think I’ll just stick to Libby’s when it comes time to make the pie.

But the seeds are a different story. We save all the seeds and then we roast them ourselves. Mmmm, yummy! And they’re good for you, too!!

Start by scooping out the seeds and separating them from the pulp. I always clean away the pulp but as long as you get rid of the biggest pieces you’re good. The seeds will be sticky so it makes it easier if you let them dry out for a day or two.

After the seeds are dry take about 1 ½ cups of seeds, 2 teaspoons of olive oil (you can use butter too, but olive oil is healthier!) and seasonings, and mix it all up in a bowl. Spread the seeds out in one layer on a baking sheet sprayed with cooking spray and bake at 300 degrees Fahrenheit for 30 minutes.

As for the seasonings, plain salt is just awesome by itself but you can also get creative and use any number of seasonings. Try cinnamon, ginger and nutmeg for a pumpkin pie flavor, or cayenne pepper (be easy on it!) makes it hot! Italian seasoning and parmesan cheese make for an Italian treat or a mixture of chili powder and cumin gives a Mexican flavor.

Add to the jack-o-lantern tradition with roasted pumpkin seeds! My kids love ‘em and I do too!

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