Hey, hey! I wanted to pop on here and give you a quick tip to save those pumpkin seeds from your pumpkins this season for the most delicious snack ever!
I know, I’m a little late this year but this is new to me 🙂
First things first, Carve your pumpkin! Tommy and I had so much fun cutting ours up and I went through all of the rinds and separated the seeds into a bowl. I recommend putting down a garbage bag over your working station so you have an easy clean up.
Next, put your pumpkin seeds into a colander and wash them thoroughly. You don’t want any rinds!
Let your seeds soak for about 30 min. then boil them.. you can skip this step if you don’t have time to let them soak.
Step 3: Bring a pot of water and a little sprinkle of salt to a boil and then add the pumpkin seeds in for about 10 min boiling.
Prep a cookie sheet and your oven to 350F while the seeds boil.
Drain your seeds and spread out over the cookie sheet sprinkling with some salt and EVOO (mix them around so they are all coated).
Step 4: Every 10 min while your seeds are baking, turn them over so they don’t burn. You’ll have to do this for about 30-40 min. maybe longer depending on how many you have on your sheet. I recommend 2 pumpkins worth.
You can add other seasonings as well! Before baking like cinnamon and nutmeg for a more sweet or garlic for a more savory.
You want them to be firm when they are done! They will also be a more dark “yellow” golden color.
Feel free to add additional salt or seasonings when they are done baking.
When cooled, store in a sealed container or glass jar. This is also a great way to be more zero waste by using more of the pumpkin than you normally would.
Enjoy these!!
