I am a little late to the pumpkin party this year. And by a little, I mean months. Typically August is when everyone goes pumpkin crazy and gets their first pumpkin spice latte of the year. Well, it’s basically December now. But, in my defense, we had such an unseasonably warm fall that I just wasn’t feeling the pumpkin vibes. I was still all summer veggies and grill vibes. But, I realized if I didn’t buy my pie pumpkins soon, I wouldn’t get any. And that is just wrong. I need pumpkin butter in my life. So, I stocked up and threw a batch in the crock pot today. But, I didn’t want to waste all those yummy seeds! So, I decided to write a quick post about how I roast mine up. Trust me, roasted pumpkin seeds are delicious even after Thanksgiving has passed.
The first time I made roasted pumpkin seeds was a total fail. I literally just took the seeds out of the pumpkin, put them on a sheet, and put them in the oven. No seasoning, no nothing. Then in my stubborn ways, I was all “ohhh these are so good and healthy. Yum, yum, yum. Look at me eating my homemade pumpkin seeds.” Yeah, a day later they all “accidentally fell in the garbage” OOPS. They were gross. But, this time around, I got some inspiration from Pinterest and realized you need to add some sort of oil or butter to them first. And some seasoning goes a long way. And, this time, when they came out of the oven, they were delicious! They reminded me of snacking on sunflower seeds. Even Matt was saying how good they were, and we both kept going back for more! The dogs must’ve been liking the smell of them because I had an audience my entire photo shoot, lol.
So, for these pumpkin seeds, I melted one tablespoon of butter and added a teaspoon of garlic salt and a teaspoon of chili powder. Into the oven at 300 degrees for about 30-45 minutes and voila! I flipped them around every 15 minutes while they were cooking just to make sure they toasted evenly. So yummy! Pumpkin seeds are really high in fiber and protein so they are a great afternoon snack when you are feeling hungry.
Here’s the recipe for y’all!
- Seeds from 1 pie pumpkin (if you are using a bigger pumpkin, just up your seasoning a little bit!)
- 1 tablespoon butter, melted
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- Preheat oven to 300 degrees.
- Scoop out pumpkin seeds. They don't have to be perfectly clean, but remove any big clumps of pumpkin so its mostly seeds.
- Pour melted butter, garlic salt, and chili powder on the seeds and stir until it's well mixed.
- Spread out in single layer on cookie sheet.
- Bake for 30-45 minutes, flipping occasionally, until the seeds are toasty and crunchy.
- Store in an airtight container.
OVER TO YOU: What is your favorite way to toast up pumpkin seeds?! Let me know in the comments below : )