Roasted pumpkin seeds are one of my favorite fall snacks after Halloween! We love to scoop fresh seeds {ooey-gooey} out of our Halloween pumpkins and roast them in our favorite seasonings. They are tasty both sweet and savory- or mix them and have a combo! This year I tried Ranch seasoning and LOVED them!
Careful- they are so good you will eat a whole bowl!
The pumpkin carving master himself!
Ingredients:
- 1 1/2 cups cleaned pumpkin seeds (from a medium-large size pumpkin)
- 1-2 tsp olive oil, for tossing
- 1 tbsp ranch seasoning
Directions:
- Preheat oven to 350 degrees.
- Remove seeds from pumpkin and separate any “pumpkin guts”, as my husband calls them, from the bowl of seeds. I then put seeds in a strainer and rinse to clean them again.
- Pat dry with paper towels then spread seeds out on a lined baking sheet.
- Toss seeds with a small amount of olive oil to coat (1-2 tsp).
- Then sprinkle on your seasonings and toss to coat.
- Pop in the oven for 20-30 minutes.
- Stir every 10 minutes and add additional seasoning if you would like.
- If you like your seeds somewhat soft and chewy bake for 20 minutes. If you like crispy, crunchy seeds (we do!) bake for 30 minutes.
- Remove from oven, cool slightly and serve or store in a sealed container for snacking later on!
Remove seeds from pumpkin and rinse well.
Pat dry with paper towels then spread seeds out on a lined baking sheet.
Toss seeds with a small amount of olive oil to coat (1-2 tsp).
Line your pan with aluminum and spread out.
Then sprinkle on your seasonings and toss to coat.
Pop in the oven for 20-30 minutes at 350 degrees.
Stir every 10 minutes and add additional seasoning if you would like.
If you like your seeds somewhat soft and chewy bake for 20 minutes.
If you like crispy, crunchy seeds {we do!} bake for 30 minutes.
Remove from oven, cool slightly, and serve.
Bet you can’t stop, once you pop {a pumpkin seed or two}!
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