Last year we had eleven pumpkins sprout up in our front yard and ten of them were gutted for the sake of carving and more importantly, for pumpkin seeds. This is only my third year baking pumpkin seeds but I have finally perfected my recipe.
First things first, preheat your oven to 350 degrees! Then, get a pumpkin and get started. You want to cut around the stem and make sure to create a hole large enough for your hand.
Use a big spoon to start scraping at the inner walls of the pumpkin to help loosen up the seed and the guts. (If you’ve ever carved pumpkins before this step should be extremely familiar). Put a colander in your sink and, if you have no plans for pumpkin pie, get a plastic bag to place the guts into.
After you have all of your seeds and guts separated, rinse the seeds thoroughly and make sure there are no stringy pumpkin pieces hanging around. Once the seeds are clean place them in a pot of lightly salted water, bring to a boil, reduce heat and simmer for ten minutes.
While your seeds are simmering away on the stove, measure out your spices. (I had about three cups of pumpkin seeds and measured accordingly).
One tablespoon of onion powder.
(Nearly) one tablespoon of garlic powder.
(Nearly) one tablespoon of Montreal Steak Seasoning.
Half a tablespoon of cumin.
Once your seeds are finished on the stove, return them to the strainer and allow them to dry only slightly. Do not pat them dry or leave them too long, the damp outside is what makes the spices stick.
Stir all of your spices together and coat the seeds. Then get your baking sheet ready by applying a layer of cooking spray, spread your pumpkin seeds across the tray and sprinkle very lightly with salt and some additional steak seasoning. (Less than a teaspoon of each).
The baking time for pumpkin seeds varies depending on the size of the seeds themselves so make sure you check them often. When you do check them, pull them out of the oven and with a spatula loosen them from the bottom of the pan. Once all of the seeds are tan all over and some are becoming slightly golden brown, they’re finished!
Enjoy and don’t forget to give your pumpkin a happy face!! (There’s my son’s finished product from Painting Pumpkins).
This year, I think I’m going to try a couple new recipes with our other pumpkins so keep your eyes peeled for some more tasty treats! If you have a pumpkin recipe that you don’t mind sharing, leave it in the comment section below.