Every year we wait eagerly for the opening of our first pumpkin. The seeds of which are baked and devoured in a single afternoon. Iβve 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.
15 Comments
Yelle
October 10, 2012 at 8:42 amEach one sounds more delicious than the next! Iβve never made pumpkin seeds with sea salt before, but I think I have to now! Thanks for posting this yummy trio.
Victoria
October 10, 2012 at 1:44 pmYouβre welcome Yelle. Yes, the sea salt ones are my absolute favorite. Let me know how you like them:)
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October 12, 2012 at 5:16 am[β¦] Unas recetas muy apetecibles para uno de mis snacks preferidos, Β‘idΓ³neo para fiestas de otoΓ±o! Pepitas de calabaza con tres sabores, de A Subtle Revelryβ¦ [β¦]
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October 12, 2012 at 11:02 am[β¦] ways to prepare pumpkin [β¦]
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October 15, 2012 at 3:03 am[β¦] Pumpkin seed roasting [β¦]
Marie
October 15, 2012 at 4:37 pmWhaaaat?! Never even crossed my mind to make these sweet. Love the sprinkles and cinnamon ideas!!
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October 17, 2012 at 6:00 am[β¦] 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 Quinoaβs [β¦]
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October 29, 2012 at 5:04 am[β¦] this past weekend. Itβs 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! [β¦]
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September 24, 2013 at 8:02 am[β¦] Three unique recipes for baking pumpkin seeds. [β¦]
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September 27, 2013 at 1:01 am[β¦] Donβt throw away all those leftover pumpkin seeds. Bake them! [β¦]
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October 11, 2013 at 11:36 am[β¦] Top Row: βBuzzβ by Birgitta Hahn, from the 1985 βSignalβ collection by Tio-Gruppen; sprinkled pumpkin seeds from A Subtle Revelry [β¦]
Donna B
October 28, 2013 at 10:22 amAbout 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 oβ 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!
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October 31, 2013 at 9:54 am[β¦] Roast your pumpkin seeds! They keep for over a month when baked and sealed. [β¦]
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April 21, 2016 at 7:39 pm[β¦] donβt we make one!?! Start by opening the pumpkin up and removing the seeds (here are 3 yummy ways to bake them). Use a drill with a 1/2 inch fitted drill head for an easy way to quickly carve out circles, or [β¦]
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October 13, 2016 at 11:03 am[β¦] Thoroughly clean pumpkin with a vegetable brush. With a knife, cut open the top of your pumpkin β make sure it is wide enough to scrape out the insides. Once you have completely cleaned out the insides, pour in the batter. Save the seeds and toast them for later. [β¦]