Tuesday, November 2, 2010

Roasted Pumpkin Seeds

So, everyone (who did not have a deprived childhood like me) has carved a pumpkin. My first real pumpkin carving was this Halloween. However, that is another story. Anyway, DO NOT WASTE YOUR SEEDS!  You are going to carve a pumpkin at least once a year, so you are going to use this recipe once a year. It may sound like a weird mixture, but it has gotten great reviews! :)

First, separate all the seeds from the goo, guts, inside of the pumpkin. If you have a simple way to do this, please share. It was a pretty tedious task. However, when you have help, things always go by faster. ;-)

Once you have separated the seeds from the goo, you will need to wash the seeds and try to get more guts off of them. I used a colander to try to help drain my seeds and wash the pumpkin off of them. When you are done, you will still have some pumpkin. Don't worry it is not the end of the world. It will eventually roast off. :)

2 cups pumpkin seeds (I had 4 cups from two large pumpkins... so I doubled this)
1 1/2 tablespoons melted butter
1/2 teaspoon salt
1 teaspoon Red Robin seasoning (this is basically seasoned salt, garlic, and paprika).
2 teaspoons Worcestershire sauce (I truly use this in everything!)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon garlic powder

Preheat the oven to 275 degrees. Mix all of the ingredient together in a small bowl. Dump the mixture into a large bowl with all the seeds and stir. Then, lay them out on a baking sheet and put in the oven for 1 hour. Remove from the oven and enjoy! :)




  1. Put them in a large bowl (pulp and all) and run water over them while swish it around. Then let everything settle for a while. The seeds should sink while the pulp floats. Skim off the pulp and any seeds that are floating (that means they are bad). carefully drain the water and repeat until all that is left is nice, clean seeds!

  2. You are fantastic. I may have to try this in another year. :)