Pumpkin Seeds Recipe

Pumkin seeds are one of our favorite autumn recipes!

We love pumpkin seeds. The recipe isn’t rocket science, but we’re surprised how many people just throw away the insides of their pumpkins. Breaks our hearts! Here are simple instructions.

1. Cut the pumpkin open and start digging out the seeds. This is best for 2-6 year olds.
2. In a large strainer over the sink, wash the seeds thoroughly. Remove as much orange gunk as a 13-year-old can tolerate.
3. Pour the seeds into an even layer of oil, enough so that the seeds are setting in the oil (not drowning in it).
4. 

   These seeds are from 3 semi-large pumpkins, 2 small ones.

   Sprinkle salt or a favorite seasoning (we like ranch seasoning). Place in 350 degree oven.

5. Bake for approximately 15 minutes. Take the pan out, stir with a spatula, and salt again. The kids will beg to start eating them, but be the parent you’re called to be and keep them from the temptation. Put back into the oven.
6. Bake for another 15 minutes or until golden brown. You will actually be able to hear them “pop” a little, not like popcorn, but like pistachios. Remove from oven.
7. Scoop seeds into paper towels. Salt some more to desired taste.
8. Let cool for about 10 minutes. Allow children to take one, blow on it, and eat.
9. Enjoy together!

What to do with all the pumpkin? We carve them into jack-o-lanterns, using the carved pieces for pie and pumpkin butter. These recipes are in Wendy’s cookbooks, which are 1/2 price till November 1st!…

• Love in the Kitchen Vol. 1
• Love in the Kitchen Vol. 2

Click to enlarge photo. The first batch lasted about 10 minutes. Gone.