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posted every Tuesday and Friday

Roasting and Seasoning Pumpkin Seeds

9/17/2018

4 Comments

 
CALORIES: 350 FOR 1 CUP
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Pumpkin seeds are so simple to make and they make a phenomenal and healthy snack to eat.  You can eat them just plain or add any seasoning you want. I just stuck to a simple seasoning concoction: four peppercorn blend seasoning, Italian seasoning and salt. I love peppercorn and it went soooo well with pumpkin seeds. I would highly recommend buying Watkins Four Peppercorn Blend. 
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I did want to say before I begin I did get this main recipe from Pillsbury, but I did change the recipe to what I thought was better. If you want more information from Pillsbury, here is their site.

                             Ingredients


​·         1 cup pumpkin seeds
·         1 ½ Tbsp. melted unsalted butter; if salted, don’t add salt to your seasoning.

·         Seasoning: Four Peppercorn blend or plain pepper, salt, Italian seasoning
​

                            Procedure

  1. Obtain a pumpkin (I like to use pumpkin pie pumpkins), and scrape the pumpkin for the seeds. Make sure you pull the pulp into one bowl and the seeds in another. I would recommend saving the pulp and using it to make some homemade pumpkin pie.
  2. Wash out your pumpkin seeds using a colander with cold water for a minute. Make sure you pick out all the pulp; this task is very tedious.
  3. After it is wash, use a towel or paper towels and dry your seeds. It doesn’t have to be super dry (mine was still very wet.)
  4. In a bowl, pour a cup of pumpkin seeds and 1 ½ tbsp of melted butter. Mix thoroughly.
  5. On a cookie sheet with parchment paper, pour out your seeds evenly on it.
  6. With the seasoning, sprinkle some salt and peppercorn (I did half whole, half chopped). I did a little bit of Italian seasoning, but like I said, I love pepper.
  7. On the middle rack, bake at 350 F for 17 minutes.
  8. Take out and cool for 5 minutes. They should be slightly orange-brown.
  9. You can either eat them right away, or you can store it in a Ziploc for a later snack.
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I absolutely love these pumpkin and it helps these seeds are so healthy. They are high in fiber and protein, they are healthy fats and are a good source of magnesium, iron, vitamin e and zinc.

Thank you for reading, and please follow my current 15 things about fall blog. It has everything from what to do in the fall to fall baking recipes.

XO, Lisa


4 Comments
Jenn link
9/20/2018 09:10:17 pm

I always make these and they never turn out. I will have to try this method.

Reply
Lisa V
9/21/2018 01:00:24 pm

I recommend boiling the pumpkin seeds for 30 seconds to a minute. It does help with the crispiness.

Reply
Julia Day link
9/28/2018 08:50:00 am

I love pumpkin seeds! Roasted pumpkin seeds are delish. I'll make these next weekend :)

Reply
Holly Bird link
10/4/2018 11:42:56 am

This is great..can't wait to try this! Thank you!

Reply



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    Hi! Lisa is my name & my passion for baking has brought me to build my own bakery. I hope you can leave with something new- a new skill, technique or recipe. Hope you enjoy!

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