Pumpkin Seeds

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We are approaching Halloween next week! It’s one of my most favorite times of the year. Everyone will be getting dressed up and carving pumpkins. When carving those pumpkins don’t throw out those seeds. Those little pumpkin seeds are delicious and are a super healthy snack. We carve our pumpkins about two days before Halloween. We separate the pumpkin seeds straight into a bowl as we carve the pumpkins.

pumpkin seeds

Easily separate the seeds from the strings and toss the strings in the trash. I like to wash the seeds and lay them out on a cookie sheet lined with parchment paper.

This is when I season the pumpkin seeds. After seasoning I lay them out for two days to dry covered with parchment paper so they roast quickly.

The possibilities are endless! I like to add black cracked pepper, salt and paprika. I have seen caramel topped, drunken bacon and whiskey, cinnamon sugar, and even spicy chili lime pumpkin seeds. So get creative with your pumpkin seeds or you can just use my recipe here.

pumpkin seeds

Carving pumpkins are a tradition in my house. Fall cannot pass without the carving of pumpkins, an annual Halloween gathering, a scare contest, and some trick or treating.

Scaring the teenagers friends for the scare-a-thon is also a plus! So far I have six scares to my son’s thirteen. There is still plenty of time to catch up. This master scarer nailed three alone last night!

pumpkin seeds

What’s your favorite way to scare? Do you carve pumpkins every year? I would love to see some links in the comments below to your pumpkin carving creations. If you have a pumpkin seed recipe please definitely share it!

pumpkin seeds

I’m always up for trying a new recipe. I would love to hear about some cool costumes you created yourself or maybe your favorite costume from your childhood!

pumpkin seeds

Pumpkin Seeds

Yield: 4

Ingredients

  • Pumpkin Seeds
  • Salt
  • Pepper
  • Paprika
  • Parchment Paper

Instructions

  1. Remove strings from pumpkin seeds. Throw out strings. Wash seeds and layer them on a cookie sheet lined with parchment paper. Drizzle with salt, pepper, and paprika evenly. Cover with parchment and let dry for two days.
  2. Preheat oven to 350 degrees F. Bake in oven for 10 to 15 minutes until lightly roasted brown. Let cool before serving. Store in plastic Ziplock bag or container.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 74Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 149mgCarbohydrates: 9gFiber: 3gSugar: 0gProtein: 3g

For more on our nutrition disclaimer https://mooshujenne.com/nutrition-disclaimer/

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10 Comments

  1. I love pumpkins! You can use just about every part of it! I haven’t roasted any seeds yet this year since I haven’t carved a pumpkin yet this year! Yikes! I had better get on the ball!