With Thanksgiving just days away, it’s been that time of year for anything pumpkin. I enjoy pumpkin pie, but I’ve never been CRAZY about it. I do, however, LOVE pumpkin lattes. I also enjoy baked pumpkin seeds. They’re healthy, practically free, and very easy to prepare. I baked a couple batches just recently.
To start the whole process, I decided to try The Prairie Homestead’s method of baking the pumpkins whole – and what a great idea that was! After the pumpkins cooled off, but were still warm, I removed all the seeds from one of the two pumpkins. (I used my bare hands.) The seeds were SO EASY to remove. I decided I would deal with the second pumpkin later. After it finished cooling off, I stuck it in the fridge. When I later removed the seeds from the refrigerated pumpkin, it was still easy, but did require more effort than the warm pumpkin.
I made two flavors of baked pumpkin seeds. I’m still perfecting one of the recipes, so I’ll just share the other one: buttered baked pumpkin seeds. They turned out great. Best of all, they’re super simple to make!
Buttered Baked Pumpkin Seeds
1 c. pumpkin seeds (Do not rinse – one less step!)
2 t. butter*
salt, to taste (I prefer more salt than less.)
*More butter could probably be used, but 2 teaspoons worked well.
Preheat oven to 350 degrees.
Pour the pumpkin seeds into a mixing bowl.
DO NOT RINSE OR DRY the seeds. Rinsing is not necessary, and makes the whole process simpler. Also, some people say the seeds should be thoroughly dried. That, too, is not necessary. The pumpkin moisture is perfectly fine to have on the seeds. You just don’t want strings or chunks of pumpkin because they’ll burn. I suppose drying the seeds might allow them to absorb the butter better, but they tasted pretty good without the drying.
Melt the butter, add salt, and then pour the salty butter into the bowl of seeds.
Mix all the seeds, butter, and salt together. Again, I just used my hands.
Spread the seeds in a single layer (or close enough, perfection not needed) onto a cookie sheet or baking dish.
Bake for approximately 25-30 minutes. You can bake them for less time, but they’ll be a little “chewy.” Baking them for 25-30 minutes will give them a little crunch.
I recommend setting a timer for 20 minutes, and then check them. Continue for two 5-minute increments, checking after each 5 minutes to ensure they’re not burning. A little browning is perfectly fine. You could probably go even longer. I might give them a wee-bit more baking time next year, for a little more crunch.
As soon as the pan cools enough to safely handle, remove the seeds from the pan. You don’t want the seeds to continue “baking” on the hot pan.
Once the seeds have cooled down, ENJOY!
There are so many different spices and seasonings that can be used for baked pumpkin seeds. But if simple is what you like, this is a great recipe to get acclimated to baking pumpkin seeds.
Have you ever tasted or baked pumpkin seeds?
This was shared on the following blog hops or link-ups:
Encourage One Another link-up
Homestead Barn Hop
Simple Lives Thursday