Pumpkin Seed Recipes

Cinnamon-Vanilla Sugar

Extra Ingredients:

• 1–2 tablespoons melted butter or coconut oil (to replace the olive oil)
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons granulated sugar (or coconut sugar)

Toss the seeds with melted butter or coconut oil, vanilla extract, sugar, and salt before baking.

Savory Pepper and Curry

Extra Ingredients:

• 1/2–1 teaspoon curry powder (use the freshest possible)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon soy sauce (optional)

Toss the seeds with olive oil, soy sauce, curry powder, black pepper, and salt before baking.

Fill your kitchen with an abundance of autumnal aromas and make this classic pumpkin soup recipe.

Method:

Scoop the seeds from the pumpkin. Place the seeds in a bowl of water and wash, discarding the bits of flesh that float to the surface.

Transfer the seeds to a colander and continue to rinse, removing any extra bits of flesh. Transfer them to a large, clean dishcloth. Wrap the seeds in the cloth and rub vigorously, drying as much as possible. (This will ensure that the seeds crisp up in the oven.) If possible, let the seeds sit and continue to dry on the counter for 1–2 hours.

Preheat oven to 325°F. Transfer the seeds from the towel to a bowl and toss with olive oil and salt. Then, spread on a baking sheet lined with parchment paper, making sure they form a single layer.

Toast for 25–40 minutes, stirring frequently to ensure even toasting, until tawny and crisp.

Pumpkin Seed Recipe Variations

Texas-Inspired Sweet and Smoky Maple-Chipotle

Extra Ingredients:

• 2 tablespoons maple syrup
• 1 teaspoon ground chipotle powder

Toss the seeds with olive oil, salt, maple syrup, and ground chipotle powder before transferring to the baking sheet.

Cinnamon-Vanilla Sugar

Extra Ingredients:

• 1–2 tablespoons melted butter or coconut oil (to replace the olive oil)
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons granulated sugar (or coconut sugar)

Toss the seeds with melted butter or coconut oil, vanilla extract, sugar, and salt before baking.

Savory Pepper and Curry

Extra Ingredients:

• 1/2–1 teaspoon curry powder (use the freshest possible)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon soy sauce (optional)

Toss the seeds with olive oil, soy sauce, curry powder, black pepper, and salt before baking.

Fill your kitchen with an abundance of autumnal aromas and make this classic pumpkin soup recipe.

Come fall, the air in my kitchen is fragrant with the smell of roasting butternut, acorn, and delicata squashes. But the best orangey globs are the pumpkins I scoop out to make jack-o’-lanterns. Their seeds, too, once roasted, make for a healthy autumn snack bolstered with fiber, protein, and nutrients such as magnesium, zinc, iron, and antioxidants. Layer them into yogurt parfaits, sprinkle them on soups and salads, or set them out as snacks.

The secret to golden, crunchy pumpkin seeds lies in proper cleaning and drying and patient, low-temperature toasting. Here are three pumpkin seed recipes to whet your appetite for a dose of fall snacking: one Texas-inspired, one sweet, and one bursting with savory flavor.

Basic Recipe Ingredients:

• Seeds from 1 pumpkin
• 1 tablespoon extra-virgin olive oil
• 1 pinch salt

Method:

Scoop the seeds from the pumpkin. Place the seeds in a bowl of water and wash, discarding the bits of flesh that float to the surface.

Transfer the seeds to a colander and continue to rinse, removing any extra bits of flesh. Transfer them to a large, clean dishcloth. Wrap the seeds in the cloth and rub vigorously, drying as much as possible. (This will ensure that the seeds crisp up in the oven.) If possible, let the seeds sit and continue to dry on the counter for 1–2 hours.

Preheat oven to 325°F. Transfer the seeds from the towel to a bowl and toss with olive oil and salt. Then, spread on a baking sheet lined with parchment paper, making sure they form a single layer.

Toast for 25–40 minutes, stirring frequently to ensure even toasting, until tawny and crisp.

Pumpkin Seed Recipe Variations

Texas-Inspired Sweet and Smoky Maple-Chipotle

Extra Ingredients:

• 2 tablespoons maple syrup
• 1 teaspoon ground chipotle powder

Toss the seeds with olive oil, salt, maple syrup, and ground chipotle powder before transferring to the baking sheet.

Cinnamon-Vanilla Sugar

Extra Ingredients:

• 1–2 tablespoons melted butter or coconut oil (to replace the olive oil)
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons granulated sugar (or coconut sugar)

Toss the seeds with melted butter or coconut oil, vanilla extract, sugar, and salt before baking.

Savory Pepper and Curry

Extra Ingredients:

• 1/2–1 teaspoon curry powder (use the freshest possible)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon soy sauce (optional)

Toss the seeds with olive oil, soy sauce, curry powder, black pepper, and salt before baking.

Fill your kitchen with an abundance of autumnal aromas and make this classic pumpkin soup recipe.