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If you love to roast the seeds from your pumpkins, try this recipe!
Total Time: 35-45 minutes
Every fall I get many questions about what to do with pumpkins. Many people find curious fascination in imagining what it would be like to grow these versatile little gems, as if growing something that produces a large fruit is somehow more respectable than growing, say, a serrano pepper. Many people eventually venture into pumpkin experimentation. Some succeed and many fail. Much like a dog that chases a car, many people never give thought to what they would do if they actually succeeded in successfully raising a patch of these fall favorites. Whether you have found yourself with more pumpkins than you know what to do with or you are one of the people who had to buy pumpkins and duct tape them to the vine, these tips for roasting and using pumpkins are sure to help you make the most out of them (no matter how you acquired them)!
To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375 for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.
To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies.
To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.
Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Place a thin layer on a cookie sheet. Bake at 250 degrees F. Stir after 30 minutes. Bake 1/2-1 hour more or until crunchy.
*Squash seeds may also be used.
Place all ingredients in a blender. Blend until smooth. Pour into 2-3 glasses. Serve with a small amount of whipped cream on top. You may also add orange sprinkles if you like. Serves 2-3.
Combine ingredients. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Serve with Pumpkin Maple Sauce and nuts.
Mix together until well blended.
Don't waste any of your pumpkin! These seeds can be flavored with whatever spices you like and make a great snack.
Prep Time: 10 minutes
Cook Time: Up to 45 minutes
Total Time: Under 1 hour
Yield: Depends on how many seeds you have
Source: Adapted from food.com
Note: I roasted my pumpkin whole, so the seeds were already cooked. It only took 15 minutes for me to roast these seeds.
This roasted pumpkin seed recipe works great for almost all winter squash seeds.
This is a great, healthy, fall snack that the whole family will love!
Heat oven to 300 degrees F. Remove the seeds from the pumpkins. Discard the pulp. Spread the seeds (no need to rinse them) evenly on an ungreased baking sheet.
I tried something new today and it worked great.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
What's a good recipe for roasting pumpkin seeds?
By Laurel from Port Orchard, WA
The best tip I ever had about roasting pumpkin seeds (I think it was from Cooks Illustrated) was:
NOT TO RINSE THE SEEDS FIRST!
It's ok to take the big gloppy stuff out, but the basic "slime" and the little tiny unformed seeds actually add a lot of flavor to the final seasoned and roasted product.
Don't think of the slippery stuff that most recipes are instructing you to rinse off as some sort of contaminant, but instead, as the all-natural flavor enhancer.
If you are skeptical, try half and half this year and stick the ones you prefer next year.
Just like popcorn, I also suggest trying different seasonings. So far, I have liked the versions I have made using Lowery's seasoning salt, Cavender's Greek seasoning, curry seasoning, and taco seasoning.
Good luck and enjoy.
We make them every year and this year they turned out the most delicious and we used the simplest method. We rinsed the seeds in water and let them dry out over night. Then tossed them in a bowl with salt and put them on a dry cookie sheet in the oven at 350. No oil, butter or anything. We kept checking them and when they were golden brown took them out and sprinkled them with a little garlic salt. Honestly, the best we've had them!
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Can you tell me how to cook pumpkin seeds?
By Shana from Sonora, CA
I buy them raw, put them on a cookie sheet, spray them with oil and put them in the over at 300 degrees F for 30 minutes. Then I sprinkle them with sea salt or whatever spices I want. Perfect! (10/19/2009)
My family has used this method for years. In a large frying pan put all your pumpkin seeds (no oil) then in a separate cup add about a half cup water and salt (to taste) mix salt in water well, until all salt is dissolved, add it to the pan with seeds and cook until all water has evaporated. Remove from pan and lay to dry on parchment paper or wax paper on kitchen counter once cooled and dry they're ready to eat. (completely fat free) Enjoy. (10/19/2009)
Clean all membranes off of seeds and rinse in lukewarm water. Spread on cookie sheet that has been oiled. Heat oven to 300 degrees and close oven door. Keep and eye to the oven and with a spatula turn seeds over when the are golden brown. You can then add Mexican seasonings for hot and spicy pumpkin seeds or leave plain. These are a great snack.
By Debra in Colorado