Pumpkin seeds! We have a ton when we carve a Jack O’ Lantern. Don’t throw them away, we can turn them into a delicious snack!
You don’t want to waste those delicious and nutritious seeds! It’s so much fun to take those guts, separate the seeds, and make a little treat for after Halloween. But there’s a trick to keeping them from being inedible nuggets of fiber!
Use whatever spices you like here. Perhaps cumin and chili powder, or Indian spices, maybe a spicy garlic and onion combination, or just a shake of pumpkin pie spice!
Toasted Jack O’ Lantern Seeds
- 2 cups or so pumpkin seeds from one large pumpkin
- 2 tbsp. olive oil
- ¼ tsp. each cayenne pepper, cumin, cinnamon
- ½ tsp. paprika
- 2 tsp. dark amber maple syrup
After gutting the pumpkin, remove the pulp with whatever method you devise. My granddaughter took a large slotted spoonful of pumpkin guts and rubbed it over a bowl, many of the seeds fell out nice and clean. I put a blob of pumpkin guts on a cutting board and rubbed, then picked out the seeds. Do what works for you. It’s slimy but kind of fun in a kid sort of way.
Preheat the oven to 400 degrees.
Put the seeds in a colander and swirl around under water to remove whatever you didn’t get.
Place the seeds in a pot and cover with salted water by an inch. Bring to a boil, reduce to medium, and boil for 20 minutes. This is the secret to softening the fiber in the seeds enough to make them edible! Don’t skip this step. Drain.
Place the seeds in a bowl and cover with olive oil and spices. Mix well, then place on a baking sheet.
Roast for 10 minutes, then turn. After this keep an eye on them every five minutes so they don’t burn. I my oven, it took about 28 minutes to get toasty but not burnt. This step is essential if you want to soften the fibers.
Put in a bowl and sprinkle with salt, drizzle with the maple syrup, and mix well.
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