I remember eating the pumpkin seeds after carving pumpkins every year as a kid. When my kids were little, I had tried making them a few times with no success. I think the problem was that I kept using oil. After hunting through recipes, I finally found one that I enjoy. Since Thanksgiving is just around the corner I wanted to make pumpkin purée for pumpkin pie of course, as a bonus I get to have pumpkin seeds too. This recipe is so simple but you could make it more complex. Try using a seasoned salt or making the pumpkin seeds a sweet treat using a bit of sugar and cinnamon. 👌🏻
Hooray for pumpkin seeds and depression fighting tryptophan!
- Raw pumpkin seeds
- Himalayan salt
1. Preheat oven to 300 degrees F.
2. Rinse pumpkin seeds in a colander. Lay them out on a paper towel to absorb some moisture.
3. Spread seeds, in a single layer, onto a baking sheet. (You could place line the sheet with parchment paper to make for easier clean up.) Sprinkle evenly with Himalayan salt or seasonings of your choice.
4. Bake on middle rack uncovered for 35 minutes or until seeds are dry. Stir after 20 minutes.
5. Allow seeds to cool completely before storing in a container or they will become soft. I usually let them air dry for 24 hours before storing them. (If they make it that long!)