Pumpkins are a big part of fall traditions. Pumpkin carving, Pumpkin pies, Pumpkin-flavored everything and my favorite.....Pumpkin Seeds!! I have tried many recipes and methods over the years for making pumpkin seeds and I actually pulled together a recipe that I love in which you boil the seeds first and then roast them in the oven. Perfection I do say so myself!
Now with all my recipes or foodie creations we make in our household, we like to use a recipe as a guide but don't always follow to the letter so when it comes to seasoning these yummy seeds - feel feel to make it your own. Use some brown sugar and pumpkin pie spices in place of the salt and Worcestershire sauce to make a savory pumpkin seed. I like to give mine a little kick sometimes with a sprinkle of cayenne and white pepper in addition to a shake of garlic salt. Have fun and experiment with seasonings but don't forget to follow the boiling method and basic butter recipe for roasting. Have more pumpkin seeds than our basic recipe states below? Just double/triple up the roasting ingredients based on how many seeds you have!
- 1 quart water
- Pumpkin seeds
- 2 tablespoons salt
- 2 cups boiled pumpkin seeds
- 1-2 teaspoons Worcestershire sauce (can add more to your liking)
- 1 1/2 tablespoons melted butter
- 1 1/4 teaspoons salt
- Wash your pumpkin seeds to remove all the pumpkin pulp from them.
- Bring 1 quart of water to a boil.
- Add the clean seeds and salt into water for 10 minutes, stirring frequently.
- Drain the seeds in a strainer/colander.
- Preheat oven to 250 degrees.
- Empty seeds from strainer into a medium-sized bowl.
- Pour Worcestershire sauce and melted butter over the seeds and mix with spoon to coat thoroughly.
- Pour pumpkin seeds onto cookie sheet(s) - preferably one with sides.
- Evenly sprinkle salt over pumpkin seeds.
- Place in oven and bake for two (2) hours, stirring every half an hour.
- When done, remove from the oven and let cool. Store in an airtight container.