Spicy Roasted Pumpkin Seeds

Spicy Roasted Pumpkin Seeds by SeasonWithSpice.com

Ginger & Cinnamon or Cardamom & Brown Sugar or Smoked Serrano & Worcestershire, or just plain Salt & Pepper. It’s that time of the year to put those spices to work by seasoning and roasting pumpkin seeds.

But first, you need to get your hands in the mush and separate the pumpkin seeds from the pulp. After you slice the pumpkin open, scoop out the pulp and seeds, and place into a bowl of warm water. Then start squishing the pumpkin pulp between your fingers to separate out the seeds. Discard as much of the pulp as you can. Finally, pour the remainder through a metal strainer, and run warm water over it while you rub the seeds between your fingers. Eventually, the pulp will start sticking to the bottom of the metal strainer and you can pick out the cleaned seeds.

Dry the pumpkin seeds on a paper towel, and then they’re ready for your favorite spice blend!

how to dry pumpkin seeds
Spicy Roasted Pumpkin Seeds by SeasonWithSpice.com

Spicy Roasted Pumpkin Seeds by Season with Spice 

1 cup of pumpkin seeds – cleaned and dried
2 tsp olive oil
1/8 tsp smoked serrano chili powder
1/2 tsp Worcestershire sauce
Dash of salt and freshly ground black pepper

1. Preheat oven to 350F
2. In a metal bowl, add in all ingredients and mix well until pumpkin seeds are evenly coated.
3. Lay pumpkin seeds flat on a baking sheet and roast in oven for 15-20 minutes, or until lightly browned (stir seeds around pan every five minutes until done). Remove from oven and allow to cool and dry before eating.