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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.

4 Comments

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  1. 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. 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!

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