Savory and Sweet Pumpkin Seeds

Another post from Jeffrey...

It being a scant two nights before Halloween, my friends Christopher, Jim, & Eric and I carved pumpkins tonight. Two of them ended up as Jack O'bamas.

Being both the stingy New Englander and fiber-obsessed guy that I am, of course I made good use of the pumpkins and baked the seeds.  It's just so easy and seasonal a treat, a great snack, and rich in protein, vitamins and yes, fiber.  Since we carved three big pumpkins and as a result had gobs of seeds, I made them two different ways.

Tip: when scooping out the pumpkin innards where all the seeds are, it's much easier to separate the seeds from the pulp right away instead of later to on in the process.  With the pulp still very moist and the seeds not having had a chance to dry, you can you slide all the seedy goop around in your hands and the seeds will very easily separate from it all.  If you wait until later when things have become a bit dry and crusty, you're in for a lot more work.

Here is a tip from Michael:  As I post this I am watching the Early Show. They are carving pumpkins and the "expert" they have on the show recommends making a hole in the bottom of the pumpkin.  This has a few benefits.  The first is that the seeds and pulp come out much easier that way since they are attached to the bottom.  The second is that it helps to create a flat bottom and the third is that you can place a candle into a holder and set it on the ground and then place the pumpkin over the top.

Savory Pumpkin Seeds:

Preheat oven to 325 degrees.

2 cups pumpkin seeds, cleaned and patted dry a little (they'll still be moist and slimy)
1 tsp. kosher salt (less if you're being really sodium conscious)
1/2 tsp. freshly ground pepper
1 tsp. cajun seasoning (a combination of cayenne pepper, oregano, basil, garlic, and a few other goodies)
olive oil spray

Spray the bottom of a jelly roll pan with olive oil spray. Spread out the pumpkin seeds on the pan. Then spray the top of the seeds with more olive oil spray. Sprinkle with the spices. Gently shake around a bit.

Bake on the middle rack for about 25 minutes, stirring the seeds halfway through the baking process.  Remove, and cool for 5 minutes on paper towels.  Serve right away, or save in a zip-top bag or sealed container for up to a week.

Sweet Pumpkin Seeds:

Preheat oven to 325 degrees.

2 cups pumpkin seeds, cleanied and patted dry a little (they'll still be moist and slimy)
3 Tbsp. brown sugar
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground ginger

Spray the bottom of a jelly roll pan with olive oil spray. Spread out the pumpkin seeds on the pan. Then spray the top of the seeds with more olive oil spray. Sprinkle with the sugar and spices. Gently shake around a bit.

Bake on the middle rack for about 35-37 minutes, stirring the seeds twice during the baking process (at 12 and 24 minutes).  Remove, and cool for 5 minutes on paper towels.  Serve right away, or save in a zip-top bag or sealed container for up to a week.

Comments

[Norbert Beatty]

This sounds DELISHHH!!!

Happy Halloween!!! ncb