Fed & Fit

Perfect Homemade Pumpkin Seeds in 3 Flavors

Homemade pumpkin seeds are the perfect use for the seeds leftover from pumpkin carving and with 3 flavors- salt and pepper, savory curry, and sweet cinnamon- there’s something for everyone!

Perfect Homemade Pumpkin Seeds in 3 Flavors | Fed+Fit-14

Here we are, my friends! We’ve arrived at that time of year where the air becomes electric and we find ourselves reminiscing about our favorite Halloween costume and favorite Halloween candy.

My favorite costume? The poofy silver lamé Hershey’s Kiss my Mom made for 5 year-old me …which I then resurrected and used again (as a shirt) when I was 24.

My favorite Halloween candy? Almond Joys. Always and forever.

PS. Remember when we made our own Paleo-friendly Almond Joy‘s last year? That was pretty rad.

Fun costumes and late-night candy sorting aside, my most cherished Halloween memory is set in the kitchen. While Dad would help us girls carve our pumpkins, Mom collected all the seeds and turned them into a “not candy” snack. I’d sit and stare mesmerized as she turned those slimy raw squash-smelling seeds into the tastiest, crunchiest homemade pumpkin seeds ever.

Perfect Homemade Pumpkin Seeds in 3 Flavors | Fed+Fit-9

If you’re carving your pumpkin tonight, I highly recommend you save those little seeds for an easy snack. The instructions are simple and the reward great!

Because we all have our own individual taste, I upped the ante by developing three different flavors for these homemade pumpkin seeds! They’re all absolutely marvelous in their own way. I’ve got a “Salt & Pepper” for those of you who prefer a more classic, slightly spicy option; “Savory Curry” for those of you who just can’t get enough of anything involving turmeric; and “Sweet Cinnamon” for anyone looking for a hint of sweet and season.

Perfect Homemade Pumpkin Seeds in 3 Flavors | Fed+Fit-13

While they’re all “my favorites,” I find myself gravitating towards the Sweet Cinnamon most often. I can’t get enough of the molasses and hint of sea salt!

If you’re wondering about whether to eat the shell or not, I say yes! I happily crunch the whole dang thing. The delicious crispy shells are made possible by the 10 minute boil in salt water! While you can absolutely skip this step for still-tasty homemade pumpkin seeds, they won’t be overly crunchy.

Perfect Homemade Pumpkin Seeds in 3 Flavors | Fed+Fit-15

Perfect Homemade Pumpkin Seeds in 3 Flavors

Serves 1 cup each     adjust servings

Ingredients

Salt & Pepper

  • 1 cup raw pumpkin seeds
  • 1 teaspoon coconut oil, melted
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper

Savory Curry

  • 1 cup raw pumpkin seeds
  • 1 teaspoon coconut oil, melted
  • 1 & 1/2 teaspoons curry powder
  • 1/2 teaspoon fine sea salt

Sweet Cinnamon

  • 1 cup raw pumpkin seeds
  • 1 teaspoon coconut oil, melted
  • 1 teaspoon blackstrap molasses
  • 1 teaspoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt

Instructions

    Prep the Pumpkin Seeds:

    1. Scrape with either your hands or a spoon and removed the seeds from the pumpkin. Try to leave as much of the stringy pumpkin flesh aside and place the seeds in a large bowl.
    2. Cover the seeds with fresh water and, using your hands, massage off the remaining pumpkin flesh. Once they're mostly clean, strain the seeds in a colander and set aside.
    3. Bring a pot with 2-3 inches of water plus 1/2 teaspoon sea salt to a boil over medium/high heat. Add the seeds to the water once it's boiling and let them simmer over medium heat for 10 minutes.
    4. After the 10 minutes are up, strain the seeds from the hot water and pat dry with paper towels. Note that the seeds may stick to the towels and this is normal. Just scrape them off and continue.
    5. Preheat the oven to 325 F. Set the seeds in a small mixing bowl and add your flavors!

    Salt & Pepper

    1. Add the coconut oil, salt, and pepper to the pumpkin seeds and stir until each seeds is evenly coated.
    2. Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.
    3. Bake at 325 F for 20-22 minutes, or until the skins have a slight crunch.

    Savory Curry

    1. Add the coconut oil, curry powder, and sea salt to the pumpkin seeds and stir until each seeds is evenly coated.
    2. Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.
    3. Bake at 325 F for 20-22 minutes, or until the skins have a slight crunch.

    Sweet Cinnamon

    1. Add the coconut oil, molasses, maple syrup, cinnamon, and sea salt to the pumpkin seeds and stir until each seeds is evenly coated.
    2. Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.
    3. Bake at 325 F for 20-22 minutes, or until the skins have a slight crunch.

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