It’s that time of year when pumpkins get carved and many people decorate their porches for Halloween. This year instead of just throwing away the innards of your carving pumpkins, why don’t you do something yummy with them and learn how to roast pumpkin seeds? Jack-O-Lanterns can make a cute porch decoration and also make yummy, healthy snacks. Like my mom always said, “Waste not, want not.” Haha, now I say that to my kids.
Let’s roast up the pumpkin seeds and make an insanely yummy snack. Toasted pumpkin seeds are wonderful on salads, soups and just to snack on. You can make pumpkin seeds sweet or savory depending on the toppings you put on before roasting.
Not only are roasted pumpkin seeds yummy, crunchy and utterly delicious, but they are a powerhouse of nutrition. Pumpkin seeds boast lots of minerals including; manganese, zinc, phosphorus, and copper. Pumpkin seeds are also full of fiber and protein.
Once you try this delicious recipe you are going to want to be sure to save all of your pumpkin seeds in the future.
Ingredients Needed For Toasted Pumpkin Seeds:
- Seeds from inside a sugar or regular pumpkin
- Olive oil (or melted butter, or oil of your choice). Amount needed will depend on the number of seeds you get from your pumpkin. You don’t need much.
- Sea Salt to Taste
- Pepper to Taste
- 1/4-1/2 drop Pepper Essential Oil
How To Roast Pumpkin Seeds
After you carve your pumpkin, scoop all of the insides out into a bowl. You are then going to cover all the pumpkin and seeds with water. I like to kind of slosh this around to try to loosen the seeds from the flesh. You can also pick the pumpkin flesh off of each seed too if you like.
Once you have separated the flesh and the seeds I like to rinse them well under running water while using a colander. This just helps to make sure that you have removed all of the flesh from the seeds.
Next, place the seeds onto a cookie sheet. I like to let mine air dry. If you are rushed for time, you could additionally use a paper towel to dry them off. Getting the water out/off the seeds helps to ensure that you get a nice roast on the seeds.
Go ahead and get ready to drizzle the seeds with your oil mixed with 1/4 drop of pepper essential oil. The best way to do this is to pour about 1/8 cup or less of olive oil into a small bowl. Next, grab your bottle of black pepper essential oil (make sure your essential oil can be taken internally and you know the source of the oil). Also, consult your naturopathic doctor or aromatherapist before ever ingesting essential oils) and toothpick. Dip the toothpick into the oil. You are going to swish the toothpick around in your olive oil that has been placed into a separate bowl. Remember that black pepper is a hot oil. You can always add more, but you can’t take it out. Add the black pepper slowly. You can taste the oil to see if it is to your liking as you go.
Drizzle the pumpkin seeds with your newly made black pepper olive oil and toss the seeds to coat. You don’t want to drench them, a little goes a long way. You might have some oil left to use on another batch of seeds. Spread the seeds out into a thin layer on the baking sheet. It’s ok if some overlap, but it is best if none are overlapping. Sprinkle with sea salt and pepper to your liking.
Bake at 350 for 7-13 minutes, stirring once or twice. You want these to become a nice golden brown in color. If they get too dark, they can taste burnt and you don’t want that.
Alternate Recipe For Sweet Roasted Pumpkin Seeds
For a sweeter dessert, you can substitute the black pepper for some cinnamon and a touch of sugar. You can also use cinnamon bark essential oil in the same way that you used the black pepper with a toothpick to add the oil to your oil (1 drop of oil may be way too much).
Now that you know how to roast pumpkin seeds, and just how easy it is, mix up the flavors. You could make some with season salt, lime, orange. There are just too many possibilities to name them all. Come back and tell us what flavors you made.
For some added holiday spirit, drop one of these amazing fall diffuser blends into your diffuser while you are cooking.
These also make a great gluten-free snack. Sometimes it’s hard to find something gluten-free or paleo that is yummy and satisfies the savory that you might be looking for.