roasted pumpkin seeds
 
Prep time
Cook time
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These crunchy spicy pumpkin seeds are a perfect snack to make any time you are roasting fresh pumpkins!
Author:
Recipe type: snack
Ingredients
  • fresh pumpkin seeds, about 2c from 2 small pumpkins
  • 1T curry powder
  • 1t salt
  • 1t olive oil (or sub coconut oil)
  • ½t cayenne pepper
  • ½t sugar
Instructions
  1. Scoop out all of the pulp with the seeds from your pumpkin and place into a large bowl.
  2. Separate as much of the pulp as you can leaving the seeds in the bowl.
  3. Preheat your oven to 300 degrees
  4. Transfer the seeds and remaining stringy pulp into a colander. Rinse the seeds in the colander under cold water, using your fingers and separate the seeds as much as possible and discarding the pulp. The seeds should come apart easily.
  5. Next transfer the seeds onto an lightly oiled baking sheet in a single layer anyplace them in the oven for about 20 minutes to dry out.
  6. Remove and toss with all of the spices along with the olive oil and mix thoroughly. Spread out into a single layer and bake for an additional 20 minutes.
  7. enjoy!
Notes
for a sweeter version try brown sugar and cinnamon
for a smoky version try smoked paprika and cayenne
Recipe by THE TEASPOON & THE WAVE at https://www.theteaspoonandthewave.com/roasted-pumpkin-seeds/