Carving pumpkins is always messy, but the delicious seeds? Totally worth it.
For this recipe you will need
Seeds from 1 large pumpkin (or two small pumpkins)
1 tablespoon Olive Oil
2 tablespoons Worcestershire Sauce
1 1/2 teaspoons Garlic Powder
1/2 teaspoon Cayenne Pepper
1/4 teaspoon Cumin
(If you are not a fan of a lot of spice, omit Cayenne Pepper and Cumin for a milder taste)
Separate seeds from pumpkin. We scooped our pumpkins out with spoons and put all the seeds in a tupperware container.
Use a strainer to rinse seeds of all left over pumpkin residue. Make sure your strainer is small enough that seeds won’t slip out!
Preheat oven to 350 degrees.
While the oven preheats, bring a pot of salted water to boil. Do not add seeds until water is at a rolling boil.
Add seeds to boiling water. Allow to boil 8-10 minutes. Then drain seeds in strainer. (Make sure you have rinsed all the left over pumpkin out of the strainer prior to draining seeds)
Dry seeds on a clean towel, or paper towel. (If using a paper towel, keep in mind that the seeds will stick. I spent about ten minutes picking the dried seeds off of the paper!)
In a separate bowl mix together olive oil, Worcestershire sauce, garlic powder, cayenne pepper, cumin and your desired amount of salt. We like our pumpkin seeds pretty salty so I added 2 teaspoons. It will not look like enough mixture to cover all your pumpkin seeds, but believe me it is plenty!
Add seeds to mixture and toss to coat. I used a spoon to ensure that all the seeds were evenly covered.
Spread seasoned pumpkin seeds evenly on a nonstick baking sheet. Make sure seeds are not sitting on top of one another to avoid over and under cooking.
Bake seeds at 350 degrees until slightly browned and crispy. 15-20 minutes should do the trick! I turned my pan around about 10 minutes in to make sure they cooked evenly. Allow to cool, and enjoy!
Did you try this recipe? Want to see more like this? Leave a comment below!
Thanks for reading!