Don't judge me for what I'm about to say- I still can't scoop out the inside of my own pumpkin. It makes me gag. It's a texture thing I think. When I was young my parents did it. In college I bribed my friends to do it. This year the boyfriend refused to do it so I wore rubber kitchen gloves and managed to make it through. The only good thing about the disgusting inside of a pumpkin is the seeds. The lovely boyfriend redeemed himself by picking out all the seeds of both our pumpkins (he says this took him 3 hours, I think this is an exaggeration but regardless those 3 hours were well worth it.
I made three batched of pumpkin seeds with different seasonings (something I had never heard of until my friend was talking about cinnamon sugar pumpkin seeds. Between a mix of google and common sense and learning from my mistakes I have come up with 3 recipes for the variety of roasted pumpkin seeds I made.
We stored our whole mess of pumpkin pulp and seeds in a mixing bowl in the fridge for 2 days until the boyfriend had time to pick all the seeds out. Then he stored them an additional day in the fridge until I had time to bake them. Put seeds in a colander then rinse them and get the big pieces of pulp off. Don't worry if some pulp stays; it adds flavor. Spread the pumpkin seeds out on a pan or towel and let them dry overnight. DO NOT let them dry on a paper towel. It will stick to them.
For each flavor I used about 1 1/2 cups of pumpkin seeds.
- Preheat oven to 350 degrees
- Melt 1 tbs of butter in small bowl
- Add 1 1/2 cups of pumpkin seeds
- mix all together (clean fingers work best)
- Add seasonings (as follows) mix altogether again
- Spread out on greased baking sheet (I used tinfoil for quick cleanup)
- Cook for 30 mins (Stir now and then during baking so the seeds cook somewhat evenly)
CINNAMON SUGAR PUMPKIN SEEDS:
2 tbs granulated sugar
1/2 tsp nutmeg
1 tbs cinnamon
1/4 tsp salt
SPICY PUMPKIN SEEDS:
1 tbs red pepper flakes
1/2 tsp cayenne pepper
CHEESY PUMPKIN SEEDS:
1 tsp ground pepper
1 tbs garlic powder
*Mix these together in the bowl, then once you've spread the seeds out on cooking sheet (make sure it's well greased) sprinkle 1/2 cup of shredded cheese (I used a blend of parmesan and asiago that came in a convenient shaker from my local Kroger and is normally used on top of spaghetti, so fancy- just kidding)