When I was a little girl, my mom always gave me the responsibility to scoop out the “pumpkin guts” to prepare the pumpkin, so my dad could then carve it. Being the little kid I was, I loved playing with the slimy, gooey, and wet pumpkin goop. However, at the time, I would never in a million years, consider putting those slimy, gooey, and wet pumpkin guts in my mouth. Now that I am older and understand that those pumpkin guts were just pulpy, edible pumpkin seeds, I am here to share my top 3 recipes with you!
First, I should preface that I am much more into savory treats than sweet treats. But what-do-ya-know, out of my top three pumpkin seed recipes, recipes two and three are a delicious and sugary heaven that’s hard to beat.
The first recipe that I want to recommend is my personal favorite out of my top 3! I have tried a similar recipe to this before; however, the one I will be sharing is from Taste of Home. I like this one because the spices remind me a lot of Chex mix with a subtle kick of cayenne. The second recipe reminds me of cinnamon toast crunch! It is sweet, crunchy, and delicious. The third recipe is the quintessential recipe for fall. When I think of fall, I think of “Salted Caramel Latte” from Starbucks. However, even if you’re not a coffee drinker, these seeds are still for you!
Disclaimer: Prep time does not include scooping the seeds out of the pumpkin. Prep time begins when seeds are already scooped and rinsed. The prep time includes mixing the spices together
Makes: 8 servings
Prep: 5 minutes
Bake: 45 minutes + cooling
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2 cups of fresh pumpkin seeds
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¼ cup of butter, melted
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½ teaspoon of garlic salt
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¼ teaspoon of cayenne pepper
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¼ teaspoon of Worcestershire sauce
Directions: Mix the pumpkin seeds, melted butter, and spices in a small bowl. Heat oven to 250 degrees and bake seeds for 45-50 minutes. Let cool before eating.
Cinnamon Sugar Pumpkin Seeds
Makes: 4 servings
Prep: 5 minutes
Bake: 25 minutes + cooling
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1 ½ cups of fresh pumpkin seeds
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2 tablespoons of butter, melted
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2 tablespoons of sugar
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1 ½ teaspoons of ground cinnamon
Directions: Mix the pumpkin seeds, melted butter, and spices in a small bowl. Heat oven to 325 degrees and bake seeds for 20-25 minutes. Let cool before eating.
Makes: 8 servings
Prep: 5 minutes
Bake: 25 minutes + cooling
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2 cups of fresh pumpkin seeds
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1 tablespoon of butter, melted
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3 tablespoons of sugar
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1 tablespoon of brown sugar
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¼ teaspoon of ground cinnamon
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¼ teaspoon of ground ginger
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⅛ teaspoon of ground nutmeg
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½ teaspoon of salt
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Nonstick cooking spray
Directions: Mix the pumpkin seeds, melted butter, and spices in a small bowl. Heat oven to 300 degrees, spray sheet with nonstick cooking spray, and bake seeds for 20-25 minutes. Let cool before eating.