Roasted Pumpkin Seeds

Wait! Don't throw away those pumpkin seeds. Here is a delicious and healthy way to prepare a fall snack for your family. One large pumpkin will generally yield 1 cup of pumpkin seeds, and smaller pie pumpkins will yield about the same amount.

Basic Roasted Pumpkin Seeds

2 cups Pumpkin Seeds
2 TB Margarine or Butter
1 1/2 tsp Salt

Remove largest chunks of pulp from the pumpkin seeds but do not wash.

Toss the seeds with margarine and salt. Spread on a baking sheet and roast at 250F for 1 hour and 10 minutes. Stir two or three times through out the roasting. Store at room temperature in a sealed container.

Sweet Pumpkin Seeds

1 cup Pumpkin Seeds
1 TB melted Butter or Vegetable Oil
1 TB Sugar, more or less to taste
1 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Allspice

Remove largest chunks of pulp from the pumpkin seeds but do not wash.

Heat oven to 300 degrees. Toss seeds with butter, sugar and spices. Spread coated seeds on a foil-lined baking sheet. Bake for 45 - 60 minutes, turning once or twice, until golden brown.

Hot and Spicy Pumpkin Seeds

2 cups Pumpkin Seeds
2 TB melted Butter
1 TB Frank's Hot Sauce
1/2 tsp Salt

Remove largest chunks of pulp from the pumpkin seeds but do not wash.

Combine seeds with butter, hot sauce and salt. Spread seeds on a foil-lined baking sheet and bake 45 - 60 minutes, turn once or twice, until golden brown.