Saturday, October 23, 2010

What to do with your pumpkin seeds

I never really know what to do except roast them in the oven with a little salt.  This year, I tried a new technique and a new spice combination and it was awesome!  You only dry the seeds in the oven - the toasting happens on the stovetop and the spices are added after that.  This isn't the low-sugar option but it was delicious!  Big sister declared them "Yum."

I know it's not Halloween yet, but here are some photos of the girls from today.

Big sister in her cowgirl costume:

The pumpkin dad carved for her:

The little pumpkin:

And, the toasted seeds:

Sweet and Spicy Pumpkin Seeds (makes 1 cup)
from Martha Stewart's website

1 cup pumpkin seeds, fresh out of the pumpkin and rinsed
4 T sugar
1 T vegetable oil
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. cinnamon
cayenne pepper to taste

Line a baking sheet with parchment paper (I think foil would work fine) and spread the pumpkin seeds in a single layer.  Bake in a 250 degree oven for about an hour, stirring once or twice.  You want the seeds to be really dry but not toasted or brown.

Mix the spices in a bowl with 2 tablespoons of the sugar.  Heat the oil in a medium saucepan.  Add the pumpkin seeds and remaining 2 tablespoons of sugar.  Toast, stirring constantly, until the sugar melts and the seeds caramelize and turn light brown - about 45 seconds - 2 minutes.

Dump the seeds right into the bowl with the spices and stir well to coat the seeds.  Let them cool off and enjoy!


  1. Love the cowgirl and the little pumpkin.

  2. These seeds are so good! I've made them before but I toasted some today and they're that perfect balance of sweet and spicy. If they didn't have so much sugar they'd probably be gone by now ;)