When I was little, my mom would carve pumpkins with my brother and me. We each got to choose our own templates—which of course is the hardest part. But on top of that, we’d have to gut the pumpkin’s insides.
That’s where my dad came in. He’d take all our seeds and create batches after batches of warm, delicious pumpkin seeds. We stored them in some Tupperware to easily grab some when craved. They were a great, on-the-go snack.
For a savory take, try these.
Ingredients
2 c Pumpkin seeds (raw, whole)
2 T Olive oil
2 t
1 ½ t Dried thyme
Pinch Salt and pepper
Directions
1. Pre-heat the oven to 300 degrees Fahrenheit.
2. Toss all of the ingredients together in a bowl.
3. Place seasoned pumpkin seeds on a cookie sheet covered in a single layer of parchment paper.
4. Bake for 45 minutes or until the seeds are golden brown.
5. Stir seeds periodically while baking so they toast evenly.
For a sweet, take a whirl at these:
Ingredients
2 c Pumpkin seeds (raw, whole)
2 T Olive oil
1 1/2 T brown sugar
1 t cinammon
1/2 t salt
Directions
1. Pre-heat the oven to 300 degrees Fahrenheit.
2. Toss all of the ingredients together in a bowl.
3. Place seasoned pumpkin seeds on a cookie sheet covered in a single layer of parchment paper.
4. Bake for 45 minutes or until the seeds are golden brown.
5. Stir seeds periodically while baking so they toast evenly.