Top 5 Roasted Pumpkin Seed Recipes

One of our favorite traditions of Halloween is the traditional pumpkin carving. We gather as a family and scrape the pumpkins clean being sure to save the seeds. I have tried many different roasted pumpkin seeds recipes and have narrowed them down to my 5 favorite.

Sweet Roasted Pumpkin Seeds
I usually half this recipe so I can roast many different flavors of pumpkin seeds.

Ingredients:

Seeds from 1 pumpkin
2 teaspoon cinnamon
1 tablespoon brown sugar
Butter Flavor Cooking Spray (if you choose not to use the spray you can melt butter, allow it to cool and then use it in an oil sprayer like the one from Pampered Chef)

Preheat your oven to 350 degrees. Rinse the pumpkin seeds and dry thoroughly on a kitchen towel. When dry, spread the seeds in one layer on a baking sheet lined with parchment paper. In a pinch I have used aluminum foil with no problem. Spray the cooking spray over the seeds and then sprinkle the brown sugar and cinnamon. Roast for 15-20 minutes, or until browned, stirring occasionally. Once they are cool, enjoy!

Spicy and Sweet Roasted Pumpkin Seeds

seeds from one pumpkin
5 tablespoons sugar
1/4 teaspoon coarse salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 pinch cayenne pepper, or to taste
1 1/2 tablespoon olive oil

Preheat oven to 350 degrees. Rinse the seeds and let them dry on a kitchen towel. Spread seeds out in one layer on a baking sheet lined with parchment paper. Roast for 15-20 minutes, or until browned, stirring occasionally and allow to cool completely. In a large zip top bag combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat oil in a large non-stick skillet over medium-high heat. When the oil starts to just barely smoke add the pumpkin seeds and remaining sugar. Stirring constantly, cook the seeds until they start to caramelize. This usually takes about a minute to 90 seconds. Remove the seeds using a sieve and transfer to the spice bag. Give the bag a few good shakes to coat everything thoroughly and enjoy!

Caramelized Pumpkin Seeds
courtesy of Sandra Lee

Sandra Lee’s recipe for Caramelized Pumpkin Seeds is delicious! The first year that I made it, I instantly knew that it was going to be a favorite and it has been in my recipe box ever since. We have even tried a similar mixture for popcorn balls. Click on the link above to check it out on the Food Network site.

Worcestershire Roasted Pumpkin Seeds

seeds from one pumpkin
1/2 teaspoon of salt
1/8 teaspoon garlic powder
2 teaspoons of Worcestershire sauce

Preheat oven to 305 degrees. Rinse the seeds and let them dry on a kitchen towel. Combine the margarine, salt, garlic salt, Worcestershire sauce and then add in the seeds. Give them a little stir to coat everything. Spread seeds out in one layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until browned, stirring occasionally and allow to cool completely. Enjoy!

Traditional Roasted Pumpkin Seeds

seeds from one pumpkin
1/4 cup olive oil or melted butter
salt and pepper to taste

Preheat oven to 305 degrees. Rinse the seeds and let them dry on a kitchen towel. Add the seeds to the oil or butter and give them a quick toss to coat. Spread seeds out in one layer on a baking sheet lined with parchment paper. Sprinkle with salt and pepper to your tastes and roast for 20-25 minutes, or until browned, stirring occasionally and allow to cool completely. Enjoy!

Keep in mind that some ovens may run hotter or colder than my oven and you cooking times may vary. We like ours to not be as browned as some other people do, so be sure to keep a good eye on them and you will be able to see when they are done like you like them. Enjoy!