Happy Halloween!  Hope you all have a fun filled night.  We got a pumpkin to put out on the porch and as always I wait until the last minute carve the pumpkin and roast the seeds.  We waited until last minute because it’s been so warm lately and I wanted the pumpkin to last.  Anyway, Joe got tired of waiting and carved the pumpkin and brought me the seeds.  I love roasted pumpkin seeds so I separated them from the pulp, washed them and set them out on a newspaper to dry.  Glad I did because they turned out crunchy, light and salty and now I can’t stop munching on them.

After the pumpkin has been carved and all the pulp and seeds removed, wash the seeds and spread them out on a newspaper to dry.


I measured out what seeds I had and it came out to 1 cup.  I wanted to season them with something other than just plain salt so I added some Half-Sharp Paprika, Onion and Garlic Powder to make a seasoning mix.  And to bind it all together I’m going to melt 1 1/2 tablespoons butter.


I used 1 teaspoon Salt, 1/2 teaspoon Paprika, 1/4 teaspoon Onion Powder and 1/4 teaspoon Garlic Powder.  Mix them all together.


Add the melted butter to the seeds and give it a stir so that all the seeds are coated in butter.


Sprinkle a little seasoning on the seeds and give them a stir.  Line a cookie sheet with aluminum foil and spread the pumpkin seeds.


Preheat the oven to 300 degrees.  Spread the seeds so that they don’t clump together. Sprinkle a little more seasoning.  Use as little or as much as you want.


Place in 300 degree oven for a total of 20 minutes.  After 10 minutes check the pumpkin seeds and give them a stir.


Enjoy!

Roasted and Seasoned Pumpkin Seeds

1 cup Pumpkin Seeds, washed and dried on a newspaper
1 1/2 tablespoons Unsalted Butter, melted
1 teaspoon Salt
1/2 teaspoon Half Sharp Paprika or Cayenne Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder

Preheat oven to 300 degrees.

Pour melted butter into a bowl with pumpkin seeds and stir.  Mix together the salt, paprika, onion and garlic powders and sprinkle about half of the mixture onto the pumpkin seeds.  Stir together to coat all the seeds.  Place pumpkin seeds on a cookie sheet lined with aluminum foil.  Spread the seeds single layer so that they don’t clump together.

Roast at 300 degrees for a total of 20 minutes.   Check the seeds after 10 minutes and give them a stir.