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When carving pumpkins for pie, don't throw out the seeds! Wash off the gooey stuff, spread on a cookie sheet, sprinkle with Lawry's (seasoning) salt and bake at 375 for about 10 minutes. Makes a great snack.
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We love snacking on pumpkin seeds. So during Halloween we generally buy extra pumpkins just to harvest and freeze the seeds so they can be enjoyed throughout the year. However, after roasting, once we go to store them they lose their crispiness. We've tried air tight containers with (or without) paper towels in them and just regular Ziploc like bags to no avail. Anyone have a way to keep them crispy during storage?
taken from brochure of VHQ . Their site: www.vhqfoods.ca
Toasted Squash Seeds- Makes a delicious snack or soup garnish. Place seeds in a saucepan with water to cover and bring to boil. Reduce heat and simmer 2 hours. Drain, spread out to dry on a towel or paper towels. Preheat oven to 250 F [120C]. Transfer to a foil- lined baking sheet and toss with a small amount of oil and salt. Toast in oven, stirring a few times, until golden brown, about 1 hour. Let cool on tray; store in a tightly sealed container.
Hope this helps. We never realized that cooking was required. notetotel Ontario Canada
I have seen recipes lately for toasting pumpkin seeds. Nowhere have I found a solution for peeling the outer coat off of the pumpkin seed.
By Lyn from Bowen, Australia
Once toasted, they're just crunchy goodness! Not like sunflower seeds!
I don't know why anyone would want to go through all of the time consuming hassel to peel pumpkin seeds when the shell contains wonderful healthy fiber and, as already mentioned, pumpkin shells are nothing like sunflower seed shells. But if you must: Cook, dry and crack them one by one just like you would a sunflower seed. Oh course, use clean fingers instead of your teeth to crack them unless you plan to eat them all yourself - LOL ;-)