Recipe for Pumpkin Seeds

Here are some variations of roasted pumpkin seeds that I love to make in October

​Vanessa Tilley
Writer, Ravenclaw

Here are some variations of roasted pumpkin seeds that I love to make in October.

Cinnamon Roasted Pumpkin Seeds
Ingredients:
1 1/2 cup of Pumpkin seeds - clean off pulp if fresh from pumpkin
2 tablespoons of oil
1 teaspoon cinnamon
1 tablespoon sugar

Spicy Roasted Pumpkin Seeds
Ingredients: 
1 1/2 cup of Pumpkin seeds - clean off pulp if fresh from pumpkin
2 tablespoons of oil
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper 

Salty Roasted Pumpkin Seeds
Ingredients:
1 1/2 cup of Pumpkin seeds - clean off pulp if fresh from pumpkin
2 tablespoons of oil
2 teaspoons kosher salt

Cheesy Roasted Pumpkin Seeds
Ingredients:
1 1/2 cup of Pumpkin seeds - clean off pulp if fresh from pumpkin
2 tablespoons of oil
1/4 cup of grated Parmesan cheese (any grated cheese will be fine)

Pumpkin Pie Roasted Pumpkin Seeds
1 1/2 cup of Pumpkin seeds - clean off pulp if fresh from pumpkin
2 tablespoons of oil
1/2 teaspoon pumpkin pie spice
1 tablespoon sugar

Directions:
1) Preheat oven to 350° F
2) Toss pumpkin seeds and oil in a bowl. Make sure pumpkin seeds are completely coated
3) Add seasonings and toss until completely coated
4) Place pumpkin seeds on a greased baking sheet in a single layer 
5) Bake seeds for 30 minutes. Shake the baking sheet every 10 minutes to make sure seeds don't burn

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Disclaimer: The Alte takes no responsibilities for injuries or other destruction caused when attempting these recipes.