Pumpkin Seeds

Growing up I used to love carving pumpkins. My favorite part was actually digging out the icky, gooey guts. I don’t particularly like cleaning the seeds however, it just seems like you can never get them clean enough. Eating them however is a whole different story. From sweet to spicy, as well as salty and savory, I’ve picked my top three recipes to share with you. Let me know what your twist is on this classic Halloween treat!

Sriracha Pumpkin Seeds

Prep Time: 5 mins
Cook Time: 10-15 mins

Ingredients

  • 2 Cups – Raw Pumpkin Seeds (cleaned and dried)
  • 2 Tablespoons – Sriracha
  • 1 Tablespoon – Soy Sauce (low sodium)
  • 1 Teaspoon – Teriyaki Sauce
  • 1 Teaspoon – Worcestershire Sauce
  • 1/2 Teaspoon – Garlic Salt

Instructions

  1. Preheat oven to 350°.
  2. Combine sriracha, soy sauce, teriyaki sauce, Worcestershire sauce, garlic salt and pumpkin seeds. Mix thoroughly and spread evenly on a rimmed baking sheet.
  3. Bake for 10-15 minutes until crisp and golden, stirring once.
  4. Let cool and store in an airtight container.

Worcestershire Pumpkin Seeds

Prep Time: 5 mins
Cook Time: 10-15 mins

Ingredients

  • 2 Cups – Raw Pumpkin Seeds (cleaned and dried)
  • 1 Tablespoon – Worcestershire Sauce
  • 1 Teaspoon – Soy Sauce (low sodium)
  • 2 Teaspoon – Olive Oil
  • 1/2 Teaspoon – Garlic Salt

Instructions

  1. Preheat oven to 350°.
  2. Combine Worcestershire sauce, soy sauce, olive oil, garlic salt and pumpkin seeds. Mix thoroughly and spread evenly on a rimmed baking sheet.
  3. Bake for 10-15 minutes until crisp and golden, stirring once.
  4. Let cool and store in an airtight container.

Cinnamon Sugar Pumpkin Seeds

Prep Time: 5 mins
Cook Time: 10-15 mins

Ingredients

  • 2 Cups – Raw Pumpkin Seeds (cleaned and dried)
  • 2 Tablespoons – Olive Oil (or melted butter)
  • 1 Teaspoon – Cinnamon
  • 1/4 Teaspoon – Pumpkin Pie Spice
  • 1/4 Cup – Brown Sugar
  • Salt to taste

Instructions

  1. Preheat oven to 350°.
  2. Combine olive oil, cinnamon, pumpkin pie spice, brown sugar, salt and pumpkin seeds. Mix thoroughly and spread evenly on a rimmed baking sheet.
  3. Bake for 10-15 minutes until crisp and golden, stirring once.
  4. Let cool and store in an airtight container.

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