Perhaps you have some distant memory of your mom roasting pumpkin seeds on pie tins for you. I do. As a kid I didn't appreciate the pumpkin seed. I just wanted to get to the pumpkin pie or pumpkin roll. Now as an adult, I want those toasty seeds. Mostly to artistically sprinkle on top of the pumpkin pie or pumpkin roll, but they are still a precious, crunchy commodity.
Last fall we taught you how to roast your pumpkins here, but don't forget about those seeds. They take a little work, but they are a well worth it fall treat. Plus, they look beautiful on top of your pumpkin pie or pumpkin loaves.
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Roasted Pumpkin Seeds
Ingredients: Pumpkin Seeds (Salvaged from your roasting pumpkins) Olive Oil Sea Salt Spices (Optional)
Seed your pumpkin. This will take some time, but is made easier by placing your seed/pumpkin innards clump into a colander in the sink, and working out the seeds under the stream of water.
Place seeds in a pot with salted water and bring to a boil. Allow the seeds to simmer for about 10 minutes. Remove from heat and drain.
Dry your seeds off a bit in a towel or paper towels. This will help the olive oil coat them better.
Preheat oven to 400 degrees (if you oven runs hot, turn the temp down a touch; if your oven runs cool -- like mine does -- turn it up a bit).
Rub olive oil over the sheet pan and the seeds. Sprinkle with seasoning (fall spice, chili powder, whatever you desire).
Bake till lightly browned, 10-20 minutes. Keep your eyes on the seeds so that they don't over bake.
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Allow seeds to cool and then snack away!
Rachel Miller is a pastry chef and food writer in Phoenix, where she bakes, eats, and single-handedly keeps her local cheese shop in business. You can get more information about her pastry at www.pistolwhippedpastry.com, or on her blog at www.croissantinthecity.com.