Did you carve Halloween pumpkins this year? I couldn’t wait to dig into ours so I could start roasting the seeds.
As usual, Leila stuck her hand right in the goop while Joe was a bit hesitant. We had fun scooping out the guts, and the kids did a great job separating out the seeds.
I usually do a sweet and spicy blend with roasted seeds, but I wanted to try something different this time. I ended up going with olive oil, apple pie spice and salt. After 15 minutes in a 400-degree oven, we had a batch of crispy mouthwatering seeds, ready to devour. The spice combo turned out to be nice with a hint of apple pie and a salty crunch.
If you have trouble getting your seeds crunchy enough, try roasting them at 400 degrees for 15 minutes (don’t shake them, leave the oven door closed).
What do you like on your pumpkin seeds?
- Seeds from 2 pumpkins, separated, rinsed and dried
- 1 Tbsp. olive oil
- 1 tsp. apple pie spice (I used Penzey's)
- ½ tsp. salt
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss seeds with oil, spice and salt. Arrange in a single layer on the baking sheet and roast for 15 minutes. Store in an airtight container.