How Do You Like Your Pumpkin Seeds?

Plain? Salted? With flavor? Last year I made a diagram of how to make pumpkin seeds in 5 easy steps. And this year, because pumpkin seeds are such an essential part of the fall season (and pumpkin carving), I’m wondering if I should add some more flavor. Throughout the food blogs, I’ve read recipes for sweet pumpkin seeds and recipes for savory pumpkin seeds but I’ve always just thought they tasted best plain. What do you think?

Find 3 recipes for pumpkin seeds after the jump!

Sweet and Spicy Pumpkin Seeds – Whether for cooking or carving choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.

Roasting Pumpkin Seeds - Don’t waste the seeds after cooking your pie or making jack-o-lanterns. Instead, roast and salt the seeds for a delicious and nutritious snack. Let the children slosh through the fibers in pursuit of the slippery seeds. It is so much fun.

Pumpkin Seeds - These pumpkin seeds make a great tasting and healthy snack.

  • http://whatscooking.us Ben

    Hmm those recipes look delicious. One of my favorite ways to eat them is in a mole http://whatscooking.us/2008/12/02/pipian-another-way-to-eat-pumpkin/

    So good!

  • http://the.indrasatriani.com robert

    yummy! will try that later

  • Bill Zimmermann

    I like my pumpkin seeds soaked in low salt tamari overnight, then lightly salted with garlic salt and slow roasted at 300 (150c) for an hour. The lower the heat and the longer the bake the better. Sometimes I make them with 1/4 tsp olive oil but it is totally unnecessary. Pumpkin carving is a wonderful family and friends activity. Roasting seeds is a real sweet tradition,

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