Pumpkin Seeds


Such a simple and classic thing.  I love them.  These are from a fresh little sugar pumpkin out of my garden. 

I do them very simply, but I do have one little secret that I think makes them extra yummy - I don't wash them.  I pick them out of the pumpkin guts and get all the chunks off, but leave the coating of goo on them.  When they toast it gives them a little bit of extra coating and crunch.  Then I just toss with a little olive oil and salt, spread out on a cookie sheet in the oven on 350 convection for probably 15-20 minutes, checking regularly and turning once. 

If I were the only ones eating these I might also put a little spice on them - a little curry powder or maybe a spicy Cajun seasoning, but since my kids love them too I will leave them not spicy. 

A great fall afternoon snack.  I'll be making more - I still have 5 little pumpkins outside, this bowl is just from one pumpkin.  I like the seeds from the sugar pumpkins better because they are smaller and more tender, the seeds you get in your big jack-o-lantern for carving are a little too big and woody for my taste.


Lisa Marsh

Mom to two sets of twins.

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