Roasting and Seasoning Pumpkin Seeds

CALORIES: 350 FOR 1 CUP

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 stick 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. 

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 sugar 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 its washed, 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.

I absolutely love these pumpkin seeds because they are high in fiber and protein, 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