Pumpkin Seeds are high in protein and fiber and full of antioxidants. After carving your pumpkin with the family, reserve the pumpkin seeds to make a tasty snack.
One large pumpkin yields approximately 1 cup of seeds
Remove the seeds from pumpkin pulp and stings and wash in cool water to remove remaining residue. Rinse and let seed soak in clean water for 12 hours. Drain and lay pumpkin seeds on a baking sheet, then place in a 150-200˚ F oven to dry out.
Place in the dry seeds in a bowl and season.
Natural: Mix dry pumpkin seeds with 1Tablespoons grapeseed oil and 1 heaping teaspoon of sea salt and ½ tsp ground black pepper
Fall Harvest Spice: Mix dry pumpkin seeds with 1/2 Tablespoon Grapeseed oil, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. cloves, 1/8 tsp. ginger, 1 tsp brown sugar.
Mole : Mix pumpkin seeds with 1½ Tbsp brown sugar, ½ tsp cinnamon, ½ Tbsp Ancho chili, powder, 1½ Tbsp Cocoa, 1 Tbsp finely ground coffee beans , pinch sea salt and ½ tbsp of grapeseed oil
Cajun: Mix pumpkin seeds with garlic grapeseed oil, 1 tbsp Cajun seasoning and a pinch of salt and pepper.
Pre-heat oven to 400˚ F.
Line a baking sheet with parchment paper. Spread seasoned pumpkin seeds evenly on the parchment paper. Bake the pumpkin seeds for 12-15 minutes turning seeds with spatula intermittently while roasting. Seeds should be crisp and fragrant.