Save the Seeds After Carving Your Pumpkin — Here's What to Do with Them

Learn three new ways to flavor this fall-favorite snack.
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Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

Classically happy, silly or downright sad — no matter what face you carve into your jack-o'-lantern, be sure to save the seeds you likely scraped from the inside of the pumpkin. These crunchy bits are blank canvases in the snack world. On their own they have a mild flavor, but they can be dressed up with sweet, smoky, salty and savory flavors alike. The co-hosts of The Kitchen shared their top tricks for transforming these seasonal eats on this morning's all-new episode; each recipe comes together in less than 30 minutes and is as simple as combining a few dried spices and baking until golden brown.

Curried Pumpkin Seeds (pictured above): To help the curry powder stick to the pumpkin seeds, coat them in a bit of coconut oil before adding the seasonings. Just a sprinkle of salt will help balance the warm flavor of the curry powder.

Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

Pumpkin Spiced and Sugared Pumpkin SeedsNot just for lattes, pumpkin pie spice adds a fragrant note to these speedy pumpkin seeds. Though they're tossed with a spoonful of brown sugar and a bit of maple syrup for added flavor, they're not overly sweet, thanks to a pinch of hot Hungarian paprika, which promises a smoky richness.

Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

Chipotle Lime Pumpkin SeedsJust as you'd combine bold chipotle powder and a squeeze of lime juice in a bowl of chili, so too do you here in this simple snack. A duo of herbs — parsley and thyme — adds a welcome fresh taste, while the salt delivers on the savory taste.

Tune in to The Kitchen every Saturday at 11a|10c.
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