pumpkin seeds three ways

Every year we wait eagerly for the opening of our first pumpkin. The seeds of which are baked and devoured in a single afternoon. I’ve tried every variation on the seeds imaginable over the years and here are my favorite three combinations. Any of which would make a great afternoon snack, or when bagged up become memorable party favors for fall gatherings.

Sprinkled pumpkin seeds are exceptionally fun for parties. To make them- wash and dry out 3 cups of pumpkin seeds. Toss with 1/4 cup bright party sprinkles and roast at 400 degrees for 18 minutes. Allow this version to cool fully before touching the seeds. Once cool, toss with another handful of sprinkles for a festive presentation.

Cinnamon + sugar pumpkin seeds are a sweet take on the original. Every mouthful tastes like fall. To make them- wash and dry out 3 cups of pumpkin seeds. Toss with 1/8 cup cinnamon, 2 tablespoons sugar and a sprinkling of nutmeg. Roast on a baking pan at 400 degrees for 18 minutes.

Sea salt and olive oil, the original pumpkin seed recipe, is always a favorite of mine. To make them- wash and dry out 3 cups of pumpkin seeds. Toss with olive oil and dust throughly with sea salt. Roast at 400 degrees for 18 minutes.

Photography done in collaboration with Erin Holland.

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Posted October 10, 2012
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13 Responses to “pumpkin seeds three ways”

  1. Yelle says:

    Each one sounds more delicious than the next! I’ve never made pumpkin seeds with sea salt before, but I think I have to now! Thanks for posting this yummy trio.

  2. [...] Unas recetas muy apetecibles para uno de mis snacks preferidos, ¡idóneo para fiestas de otoño! Pepitas de calabaza con tres sabores, de A Subtle Revelry… [...]

  3. Marie says:

    Whaaaat?! Never even crossed my mind to make these sweet. Love the sprinkles and cinnamon ideas!!

  4. [...] delicious and healthy snack.  There is huge scope for seasoning, from classic sea salt to spices; A Subtle Revelry has three great recipe ideas for pumpkin seeds and I love the sound of Queen of Quinoa’s [...]

  5. [...] this past weekend. It’s a little late but we had fun making another spooky face! Plus, I used this recipe from A Subtle Revelry to roast some delicious Olive Oil & Sea Salt pumpkin seeds! [...]

  6. [...] Three unique recipes for baking pumpkin seeds. [...]

  7. [...] Don’t throw away all those leftover pumpkin seeds. Bake them! [...]

  8. […] Top Row: “Buzz” by Birgitta Hahn, from the 1985 “Signal” collection by Tio-Gruppen; sprinkled pumpkin seeds from A Subtle Revelry […]

  9. Donna B says:

    About to clean my pumpkins to bake chocolate cake inside (another of your great posts!), and want to add the seeds to the ones I got from he jack o’ lanterns carved last night. I saw the cinnamon-sugar recipe and wondered if it was supposed to be 1/8 cup cinnamon or should it be less?

    Thanks for your great newsletters!

  10. […] Roast your pumpkin seeds! They keep for over a month when baked and sealed. […]