how do you like your pumpkin seeds?

Since Steve & I are having a pumpkin carving party this Friday, we'll end up with loads of seeds to roast.  So that has inspired me to seek out some different options and maybe create a medley of these crunchy fall treats.  Here are a few that look good to me…

 

Pumpkin Pie

• 1 cup raw pumpkin seeds, rinsed and dried
• 6 tablespoons white sugar, divided
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoon vegetable oil

1. Preheat
   the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a
   single layer on a baking sheet. Toast for 45 minutes, stirring
   occasionally, until dry and toasted. Larger seeds may take longer.
2. 
   In a large bowl, stir together 2 tablespoons of white sugar, salt, and
   pumpkin pie spice. Set aside. Heat the oil in a large skillet over
   medium-high heat. Add the pumpkin seeds and sprinkle the remaining
   sugar over them. Stir with a wooden spoon until the sugar melts, about
   45 seconds. Pour seeds into the bowl with the spiced sugar and stir
   until coated. Allow to cool before serving. Store in an airtight
   container at room temperature.

Garlic Lovers

• 3 cups pumpkin seeds
• 1/2 cup butter, melted
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon seasoned salt

     Preheat the oven to 300 degrees F (150 degrees C).

1. 
   In a medium bowl, mix together the pumpkin seeds, butter, garlic
   powder, salt and seasoned salt until the pumpkin seeds are evenly
   coated. Spread in an even layer on a cookie sheet.
2. 
   Bake for 1 hour and 15 minutes, stirring every 10 to 15 minutes until
   toasted. Cool completely on the baking sheet, then transfer to a
   serving dish.

Cinnamon Sweet

• 4 cups pumpkin seeds, rinsed and dried
• 1/2 cup margarine, melted
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup white sugar, divided

1. 
   Preheat oven to 350 degrees F (175 degrees C).
   
2. 
   Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt
   in a bowl; stir to coat the seeds. Spread the seeds in a single layer
   in a 10×15 inch jelly roll pan.
3. 
   Bake in the preheated oven for 15 minutes; stir and return to oven for
   15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over
   the seeds; stir to coat. Return to oven and bake another 15 minutes
   before removing again to sprinkle with remaining sugar and stirring.
   Bake another 15 minutes. Allow to cool before serving. Store leftover
   seeds in an airtight container.

Hot & Spicy

cups pumpkin seeds
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
3 tablespoons butter, melted
1 teaspoon salt

Preheat oven 225F. Rinse pumpkin seeds until all the pulp and strings
are washed off. In a medium bowl, combine Worcestershire sauce, hot
sauce, melted butter and salt. Add the seeds and stir until coated.
Spread out on a baking sheet and bake 1 to 2 hours, until crisp,
stirring frequently to prevent scorching.

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