Ingredients: |
Ingredients: Seeds from one pumpkin
For Classic Flavor:
Salt to taste
1 to 2 tablespoons vegetable oil (enough to coat the seeds)
For Fiery Flavor:
Cayenne and smoked paprika to taste
Pumpkin Pie Flavor:
Cinnamon, ground mace, ground ginger, nutmeg and allspice.
Italian Flavor:
Rosemary, shredded Parmesan, red pepper flakes and granulated garlic.
Chocolate Flavor:
Cocoa powder, orange zest and powdered sugar.
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Directions: |
Directions:Seed the Pumpkin.
Preheat the oven to 425 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
Clean the Seeds.
Separate the seeds from the stringy pulp, rinse them in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
Dry the Seeds.
Lay them out on parchment paper and let air-dry for about 10 minutes. Add one of the following flavor combinations, then roast at 425 degrees F for 8 to 10 minutes.
Classic Flavor:
For classic flavor, lightly coat the seeds with vegetable oil and sprinkle with salt.
Fiery Flavor:
Toss the oven-dried seeds with cayenne and smoked paprika.
Pumpkin Pie Flavor:
Coat the seeds with an aromatic mixture of cinnamon, ground mace, ground ginger, nutmeg and allspice.
Italian Flavor:
Assemble a mixture of rosemary, shredded Parmesan, red pepper flakes and granulated garlic, then toss to coat the seeds for savory Italian flavor.
Chocolate Flavor:
To satisfy a craving for sweets, toss the pumpkin seeds in a mixture of cocoa powder, orange zest and powdered sugar.
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