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Toasted Pumpkin Seeds Recipe

October signals the arrival of fall and all the great things that go along with it.  The leaves don’t change here in the south, but we do start do get cooler weather.Last year, Halloween fell on a weekend so I was able to spend it with my sister and her family in Golden Meadow.  Besides trick-or-treating with the kids, we also carved a jack-o-lantern.


My favorite thing about making jack-o-lanterns is the lovely seeds that come out of the pumpkin! Once you scoop all the pulp and seeds out of the pumpkin, you have a very tasty treat just waiting to be prepared and eaten. It takes a little time, but cleaning off those seeds is worth the effort.  They make the tastiest crunchy treat.


Yield: 1 cup

Toasted Pumpkin Seeds


1 cup pumpkin seeds
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper


  1. Pre-heat the oven to 350 degrees F.
  2. After scooping the seeds and pulp from the pumpkin, place them on a colander and rinse well.
  3. As you’re rinsing, start removing the excess pulp from the colander and from around the seeds – this may take a little while but try to get the seeds as clean as possible.
  4. After the seeds are as cleaned off as you can get them, place on paper towels and pat away the excess water and pulp that might remain.
  5. Once the seeds are patted of excess water, place them in a mixing bowl and add a small amount of olive oil and the spices – add just enough olive oil to coat the seeds well.
  6. Place the seasoned seeds on a baking sheet lined with a Silpat or parchment paper.
  7. Bake for 7-10 minutes, stirring the seeds once during the baking process.
  8. Pull out of the oven and place the baking sheet on a wire rack to cool.
  9. Eat right away or store in an air tight container for up to 5 days.

Prep:10 minutes

Cook:10 minutes

Total:20 minutes

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