Just before Halloween, a few friends and I got together for a pumpkin carving party. I hadn’t carved a pumpkin in years, and some of them had never carved one! Thus, it was great fun for us all to go pick out our pumpkins, bring them back, scoop out the goopy insides, and carve faces into the sides. We all did pretty traditional jack-o-lantern faces, and I think they turned out really well for novices! In the end, we had five pumpkins carved, but also large amount of stringy material and seeds from five pumpkins lying around. After our party was over, I sorted through the insides and picked out most of the seeds – of which there were a lot!
I didn’t want to throw out the seeds, even though I wasn’t really sure what to do with them! I did some research, and found that although pumpkin seeds (like most nuts and seeds) are high in calories, they are packed full of essential vitamins and minerals and mono-unsaturated fatty acids (the good kind of fat that helps lower bad cholesterol). Thus, I was set on finding a frugal, easy, yummy way to prepare them them.
After combing through multiple pumpkin seed recipes online, I combined elements found in many of them to create this recipe. It is probably one of the easiest recipes I have ever made! It only takes 3 ingredients besides the seeds themselves: sugar, salt, and pepper. Almost everyone is guaranteed to have those ingredients, and they are all cheap to buy. Whether you have leftover seeds from carving a jack-o-lantern or seeds from a pumpkin bought to make a pie, this recipe is a perfect choice for you! Eaten in moderation, these pumpkin seeds are both nutritious and delicious, and quick and frugal to make! Enjoy!
Simple Sweet & Spicy Pumpkin Seeds
You will need:
- 2 cups fresh pumpkin seeds
- 1/4 c. sugar
- 1 tsp. pepper
- 1/2 tsp. salt
- Medium mixing bowl
- Baking sheet
(Click here for the printable version of this recipe!)
First, gather your ingredients together. Preheat the oven to 375°, and move a rack in the oven to the topmost position.
Add the pumpkin seeds to the mixing bowl. Try to get out as much of the orange stringy stuff as possible, but if a few strings remain that’s okay. Add the sugar, pepper, and salt to the bowl.
Mix the seeds with the other ingredients well, until the seeds are well coated.
Place the coated seeds on a baking sheet in as much of a single layer as possible. (If you want, you can line the baking sheet with foil first – it makes cleanup a lot easier!)
Place the seeds on the top rack of the oven and bake for 15 minutes, or until the seeds turn golden brown. Check them carefully as the time nears 15 minutes – you don’t want to overcook them at all or they’ll taste burned!
Let cool 10 minutes, then remove the seeds and place them in a sealed container. (They will stick to the pan or foil, so you will have to pry them off!) These will last for a couple weeks on the counter in a sealed container, just as sticky and delicious as ever!
Enjoy this super simple toasted pumpkin seed recipe, and let me know how you liked it in the comments below!