Pumpkin Seeds 3 Ways

Pumpkin seeds are a must this time of year, especially when you are already carving pumpkins. Did you know, that different types of pumpkins are used for different things? The inside of carving pumpkins aren’t very sweet and don’t make for good puree. Their seeds, however, do make for a good snack – as do the seeds of larger cooking pumpkins. We used the seeds from an Australian heirloom – blue/gray – pumpkin.

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When it comes to making pumpkin seeds, there isn’t really an exact recipe. It’s more about playing it by eye and keeping an eye on your oven. We made three flavors of pumpkin seeds: Original, Sweet and Hot. To make original pumpkin seeds, you spread out your seeds on a tray and then generously salt and pepper them, as well as drizzle over some olive oil. For Sweet, you do the same, but instead of salt, pepper, and oil, you use melted butter and brown sugar. For our hot, we sprinkled chili powder and drizzled olive oil on top.

I normally split my try into three areas, using tinfoil to separate them, before adding the different seasonings and roasting them in the oven. I roast mine at 200 degrees c for about 10 minutes – but you’ll need to keep checking back and moving them around, depending on how thick your seeds are. Pumpkin seeds come out crispy and tasting like whatever you have coated them with, which makes for a fun time if you like experimenting with different flavors! You do not need to worry about cleaning the seeds completely, as those little strands of pumpkin pack big flavor.

Pumpkin seeds can be snacked on just as is, or added to the top of yoghurt for a bit of crunch. There’s actually a lot you can do with seeds, but these are my favorite flavors for them, and I enjoy just eating handfuls when I am feeling snackish! If you’ve never tried them before, it’s easy to just cook some up while you are carving – and it feels less wasteful too.

This post is apart of our Blogtober series, all with a Halloween or Autumn theme.