- Prep Time : 15 minutes
- Cook Time : 30 minutes
Preheat the oven to 325 degrees.
While carving your pumpkin save the seeds in a small bowl off to the side.
Try to get as much pumpkin goo off of the seeds as you can. This step, while tedious, is important so you don't end up with that burned taste in the end from charred pumpkin goo.
Rinse the seeds in cold water using a colander.
Fill a 2 quart saucepan with salted water, add the seeds, and bring to a boil. Boil for 10 minutes.
Meanwhile spray a baking sheet with non-stick cooking spray.
Drain the seeds and spread them evenly on the baking sheet.
Here's where you get to be creative! You can choose to sprinkle any spice of your choice on top. For ours, we couldn't decide what we wanted so we went with three flavors. We divided the pan and sprinkled cinnamon on the first third, followed by salt on the second third, and finally on the last section we sprinkled garlic.
Bake for 10 minutes at 325 degrees. Stir up the seeds and bake another 10 minutes. The seeds should be lightly browned and white inside. You can eat the shell, which you should and I would highly recommend it!
The best part was that in the end, all of the flavors tasted amazing! Even when they were thrown together in a bowl, the combination was delicious. Who knew!
Roasted or baked pumpkin seeds are a delicious and healthy snack! What better time of year to make these goodies than while carving your Halloween pumpkins?