While carving our pumpkins this past Sunday, we made sure to set aside the seeds to make our own seasoned, roasted pumpkin seeds. We had just enough for three varieties, but these can be made so many different ways! I’m looking forward to getting pie pumpkins for Thanksgiving so I can make more then.
- 2 cups pumpkin seeds
- 1.5 tablespoons of Earth Balance (or butter, or vegetable oil)
- 1 tablespoon of Old Bay seasoning (or to taste)
Preheat oven to 375. Put the pumpkin seeds in a mixing bowl. Melt the Earth Balance and pour over seeds, stirring to coat them evenly. Add Old Bay, mixing thoroughly. Spray a cookie sheet with non-stick spray and spread the seeds evenly on it. Bake for 15 minutes, stirring once midway through cook time.
With another portion of pumpkin seeds, we substituted coarse sea salt for the Old Bay. In the final portion, we mixed in a teaspoon of pumpkin pie spice, a half teaspoon of clove, and half a tablespoon of granulated sugar and a half tablespoon of brown sugar. Not only did they taste great, but I love the scent of clove too.
When I posted this photo on social media, a family member mentioned having roasted the seeds with sriracha, which sounds delicious! Next time, I’ll try that along with mixing in some homemade ghost pepper powder along with the salt in our plain salted version. I love spicy food and ghost peppers are a favorite! My husband grows hot peppers for me every summer including ghosts, reapers, and jalapenos. Now that the growing season is over, lots of the peppers have been frozen or dehydrated and I’m looking for new recipes to use them in!