Posts Tagged With: salt and pepper pumpkin seeds

Pumpkin Seed Specials

So, remember when I posted all about roasting my own pumpkin and said I couldn’t tell you about what I did with the seeds yet because they were a special surprise for a friend?

Well, if not, that’s what happened, and you should check it out here.

Anyway, it’s time to spread the news about my special seeds. I have to admit that I don’t really like pumpkin seeds. They’re a bit too crunchy for me I think. But I also think they’re a bit…boring.

So I decided to divide my seeds into three groups and make three different flavors. I’d love if any pumpkin seed lovers tried them and let me know what you thought. I tasted them, but since I still don’t really love them (something about the texture I think…) I’m not sure which is the best recipe.

So, recipe number one: Almost Basic Pumpkin Seeds

Before roasting...


1 cup pumpkin seeds, rinsed

1 Tbs olive oil

salt and pepper


Place the seeds in a single layer on a baking sheet, top with oil, salt and pepper (sea salt and fresh ground black pepper will make this better!) and mix with clean hands to make sure seeds are evenly coated.

Bake at 350 degrees for 1 hour, “stirring” every fifteen minutes to prevent burning. Add extra salt on the last two stirrings.


After roasting! I love how golden they turn.

Recipe number two: Hot and Spicy Pumpkin Seeds

See those red pepper flakes? These are too hot for me!


1 cup pumpkin seeds, rinsed

2 Tbs butter

1 Tbs Worcestershire sauce

1 tsp chili powder

2 tsp crushed red pepper flakes

1/2 tsp garlic powder

salt and pepper


Melt butter in a small sauce pan on stove, add Worcestershire sauce, spices, seeds, and salt and pepper (again, sea salt and fresh ground if possible!) Mix until seeds are evenly coated.

Spread onto a baking sheet and roast for 60 minutes at 350 degrees, “stirring” every fifteen minutes to avoid burning. Sprinkle with extra salt and pepper for the last two stirrings.

Ready to eat! (But not for me..)

Recipe number 3: Maple Brown Sugar Pumpkin Seeds

All ready for roasting. These smelled SO GOOD. I wanted to lick the skillet clean!


1 cup pumpkin seeds, rinsed

2 Tbs butter

1 Tbs REAL maple syrup

2 Tbs brown sugar

1/2 tsp cinnamon


granulated sugar


Melt butter in a small sauce pan, add maple syrup, brown sugar, cinnamon, and seeds. Stir until evenly coated.

Spread on a baking sheet and sprinkle lightly with the salt and sugar.

Bake at 350 degrees for 60 minutes, stirring every fifteen minutes. Add extra sugar the last two stirrings.

These have an almost candy-like coating and they stay a bit sticky until they're cooled.

And there ya have it! My special seeds. Hope you guys enjoy!

They look so festive on our table in my pretty serving dish.

(Because as delicious as they were, Hubs and I still don’t love them. But I hope you do!)




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