BAKED PUMPKIN SEEDS
These pumpkins seeds have a great taste with the ranch flavoring!
Provided by Jenrocks2
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix pumpkin seeds, oil, and ranch dressing mix together in a bowl until seeds are evenly coated; spread onto a baking sheet.
- Bake in the preheated oven until seeds are lightly browned, about 10 minutes.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 13.8 g, Fat 13.2 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 2.2 g, Sodium 330.5 mg
ROASTED PUMPKIN SEEDS
Provided by Food Network Kitchen
Time 1h30m
Yield 1 to 2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F.
- Scoop out the pumpkin's seeds and pulp with a spoon and put into a colander. Rinse away all the stringy stuff. Give the seeds a separate rinse to make sure they're clean.
- Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes. Toss with enough oil to nicely coat (this will depend on how many seeds you harvested), season with salt and sprinkle with the za'atar spice. Return the seeds to the oven and continue to roast until crunchy and golden, 20 to 30 minutes more.
HOMEMADE ROASTED PUMPKIN SEEDS
Carving pumpkins may get all the Halloween glory, but it's roasting the oh-so-addictive seeds inside that's become our favorite treat for any time of year. Pumpkin seeds, also called Pepitas, are an amazing snack that you can roast and enjoy in just a few simple steps. You can season your seeds any way you like, opting for a savory flavor profile-think cumin and coriander-or a sweet combination, like cinnamon and ginger. No matter how you season them, roasted pumpkin seeds serve as the perfect blank canvas for the flavors of your choice.
Provided by Betty Crocker Kitchens
Categories Snack
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Cut pumpkin in half. Remove the membrane and seeds. Remove most of the pulp from the seeds (leave some pulp on - it adds to the flavor; for the same reason, do not rinse the seeds).
- Spread seeds in a shallow, jelly roll pan with sides, 15x10x 1 1/2 inches. Spray seeds with cooking spray; sprinkle with salt.
- Bake 25 to 30 minutes or until browned; cool.
Nutrition Facts : Calories 35, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 0 g, TransFat 0 g
ROASTED PUMPKIN SEEDS
Next time you carve pumpkins or cook fresh pumpkins don't throw out the pumpkin seeds. They make great snacks that are rich in fiber and kids love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends. (From Fabulous Foods)
Provided by Mirj2338
Categories Lunch/Snacks
Time 50m
Yield 1 cups seeds
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F.
- While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
- Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
- Spread pumpkin seeds in a single layer on baking sheet.
- Bake for about 45 minutes, stirring occasionally, until golden brown.
BEST ROASTED PUMPKIN SEEDS
These toasted snacks can be prepared while your loved ones are still carving the pumpkins.
Provided by Kate O'Shea
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 40m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.
- Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
- Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 8.6 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 203.6 mg
ROASTED PUMPKIN SEEDS
Here is an easy recipe for roasting fresh pumpkin seeds.
Provided by Rosemary
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 8.6 g, Cholesterol 3.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 12.5 mg
PUMPKIN SEEDS
Provided by Food Network Kitchen
Time 1h
Number Of Ingredients 0
Steps:
- Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
- Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
- Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
- Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
- Sweet Toss with cinnamon and sugar (do not use salt in step 4).
- Indian Toss with garam masala; mix with currants after roasting.
- Spanish Toss with smoked paprika; mix with slivered almonds after roasting.
- Italian Toss with grated parmesan and dried oregano.
- Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.
ROASTED PUMPKIN SEEDS
Make and share this Roasted Pumpkin Seeds recipe from Food.com.
Provided by Lorrie in Montreal
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Separate fresh seeds from all the yuck inside your pumpkin and rinse them very well, removing any pieces of pumpkin goo.
- In a bowl,cover with cold water and add the salt,let sit overnight.
- Drain water and let seeds dry for an hour then preheat oven to 350 degrees.
- Place seeds on a cookie sheet in one layer and pour the oil over them, mixing well.
- Roast for 25-30 minutes until golden.
- When cooked, remove from oven and shake some more salt to taste.
DRUNKEN PUMPKIN SEEDS
These are NOT your grandma's pumpkin seeds! Smokey, sweet, and wonderfully delicious.
Provided by Guinevere
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Stir pumpkin seeds, whiskey, bacon drippings, brown sugar, and 2 teaspoons salt together in a saucepan over medium-low heat. Bring mixture to a simmer and cook until the seeds begin to turn gray in the middle, 15 to 20 minutes; drain.
- Spread the drained seeds onto a baking sheet in a single layer; season with salt.
- Roast the pumpkin seeds in preheated oven until crisp and golden brown, 60 to 90 minutes.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 8.4 g, Fat 15.8 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 3 g, Sodium 782 mg, Sugar 2.6 g
ROASTED FRESH PUMPKIN SEEDS
I learned how to roast pumpkin seeds from my mother, who learned it from her mother. Keep an eye on the seeds so they don't scorch. -Margaret Drye, Plainfield, New Hampshire
Provided by Taste of Home
Categories Snacks
Time 1h50m
Yield 1-1/2 cups.
Number Of Ingredients 4
Steps:
- Place seeds in a 1-qt. bowl; cover with water. Stir in salt; let stand, covered, overnight., Preheat oven to 200°. Drain and rinse seeds; drain again and pat dry. Transfer to a 15x10x1-in. baking pan. Toss with oil and kosher salt; spread in a single layer., Roast 1-1/2 to 1-3/4 hours or until crisp and lightly browned, stirring occasionally. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 115 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CRISPY, CRUNCHY PUMPKIN SEEDS
I made this recipe up the other day when baking my pie pumpkin up, and it's fantastic. The seeds have the perfect crunch, and are full of flavor. A yummy, easy snack. Definitely double and triple this recipe and enjoy with a group! Delicious.
Provided by Leanna the Squirrel
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 2h55m
Yield 8
Number Of Ingredients 5
Steps:
- Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.
- Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.
- Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 8.9 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 909.4 mg
BEST EVER ROASTED PUMPKIN SEEDS
The secret to these yummy seeds is the Worcestershire sauce; I sometimes use a little more than the recipe calls for. Don't ever throw your pumpkin seeds away again!
Provided by HollyJane
Categories Lunch/Snacks
Time 2h15m
Yield 2 cups seeds, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees.
- Thoroughly rinse seeds and pick out stray bits of pumpkin.
- Pour seeds on a cookie sheet, preferably one with sides.
- Combine Worcestershire sauce and melted butter.
- Pour Worcestershire sauce/butter combination over seeds and stir to distribute evenly.
- Evenly sprinkle salt over seeds.
- Bake for two hours, stirring every half hour.
- Let cool and enjoy!
- Store in airtight container.
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THE BEST ROASTED PUMPKIN SEEDS | HOW TO ROAST PUMPKIN …
From tasteofhome.com
Estimated Reading Time 8 mins
- Preheat the oven. Preheat the oven to 250°. Line a large sheet pan with aluminum foil and lightly grease it with butter or oil. (This reduces cleanup later—trust us on this!)
- Scoop out the seeds. Most of us are pretty familiar with this part from a lifetime of pumpkin carving. Using a sharp, sturdy knife, cut around the top of the pumpkin and remove the “lid.”
- Separate the gunk from the pumpkin seeds. You might be wondering, “Do you have to clean pumpkin seeds before roasting?” The answer is yes. I used to dread handling that slimy, stringy pumpkin flesh, but it’s actually much easier than I thought.
- Rinse and drain. Once you’ve removed most of the pulpy pieces, it’s time to get the seeds ready for seasoning. Some people swear by boiling or soaking the seeds in salt water to make them extra crispy after baking, but we didn’t find that this extra step made much of a difference.
- Season the pumpkin seeds. It’s time to season! We like salt and Worcestershire sauce, but you can also use pumpkin spice seasoning, or just douse with salt and pepper.
- Bake the pumpkin seeds, stirring occasionally. Now we’re ready to bake! Spread the seeds evenly in a single layer on your prepared baking sheet. Bake for 45 minutes, making sure to stir and toss the seeds occasionally.
- Finish baking pumpkin seeds on higher heat. Cooking in a 200° oven helps the pumpkin seeds cook evenly inside and out, so they don’t burn before they’re cooked through.
- Serve, store and enjoy! You can serve the seeds warm (I always risk singed fingertips to snatch a snack right off the sheet pan), or you can let them cool and enjoy at room temperature.
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