It’s convenient that we love carving pumpkins, because we also love roasting (and eating!) pumpkin seeds. I mean, who doesn’t? They get super crispy and the seasoning options are endless.
As a result, this “no carve” pumpkin trend is hard for us because we just want those sweet sweet seeds. So, we always destroy our no-carve masterpieces post Halloween to recover the seeds for roasting.
This year we’re serving up roasted pumpkin seeds three ways – sweet, savoury and spicy.
Chili Lime Pumpkin Seeds
- 1 cup of pumpkin seeds
- 1 tsp of oil (we used olive oil but vegetable or sunflower oil could also work)
- 1 tsp of chili powder
- Half of one lime
- 1/4 tsp cumin
- Salt & pepper (to taste)
Brown Sugar Cinnamon Pumpkin Seeds
- 1 cup of pumpkin seeds
- 2 tsp brown sugar
- 1 tsp of coconut oil, melted
- 1/2 tsp cinnamon
- 1 cup of pumpkin seeds
- 1 tsp sesame oil
- 1 tsp of soy sauce
- 1 tsp of sriracha
- 1/4 tsp of powdered ginger
There’s no quick or easy way to remove seeds from a pumpkin. There’s tips and tricks on Pinterest, like using an electric egg beater, but you know what we find more tedious than cleaning out a pumpkin? Washing an electric egg beater. So, we find the best way is to just roll up your sleeves. Start by pulling out all the seeds and flesh and putting them in the large bowl. Next, do your best to separate the seeds from the larger pieces of flesh. Then, run the seeds and remaining flesh under water in a strainer, as once the seeds are less gooey the flesh separates from the seeds much easier. Once the seeds are completely clean, lay them out on a baking pan and let them dry for at least a couple of hours, if not overnight. Do not, I repeat, do NOT use paper towel to attempt to dry the seeds as they will stick to the paper (we made this mistake).
Chili Lime Pumpkin Seeds
Set the oven to 350 degrees F. While the oven is heating, add the pumpkin seeds to a bowl and coat with the lime juice. Let sit for five minutes. Add in the chili powder, cumin, salt, pepper and oil, toss to coat. Spread the seeds out on a roasting pan and bake for 25 mins or until they’re golden brown.
Brown Sugar Cinnamon Pumpkin Seeds
Set the oven to 350 degrees F. While the oven is heating, add the pumpkin seeds to a bowl and toss with the coconut oil, cinnamon and brown sugar. Spread the seeds out on a roasting pan and bake for 25 mins or until they’re golden brown.
Spicy Sriracha Pumpkins Seeds
Set the oven to 350 degrees F. While the oven is heating, add the pumpkin seeds to a bowl and toss with the soy sauce, sesame oil, sriracha, powdered ginger, salt and pepper. Spread the seeds out on a roasting pan and bake for 35 mins or until they’re golden brown.
We’ve got the perfect drink pairing for you to sip on while you roast up those seeds. Meet our pumpkin beer cocktail. It elevates your favourite pumpkin beer – and goes down easy. Grab the recipe here.
And don’t it feel good? This playlist is stacked with bright, feel-good tunes – perfect for roasting.