Reinvented: Pumpkin Seeds 5 Ways
Photo By: Tara Donne ©2012, Television Food Network, G.P. All Rights Reserved
Toasted Pumpkin Seeds, 5 Different Ways
Chances are you've picked up your pumpkin to create the ultimate jack-o'-lantern or perfect pie. If that's the case, then save the seeds. They make a great snack, sweet or savory. Here are instructions for perfectly roasted pumpkin seeds plus five fun flavor ideas.
Seed the Pumpkin
Preheat the oven to 425 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
Clean the Seeds
Separate the seeds from the stringy pulp, rinse them in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
Dry the Seeds
Lay them out on parchment paper and let air-dry for about 10 minutes. Add one of the following flavor combinations, then roast at 425 degrees F for 8 to 10 minutes.
For classic flavor, lightly coat the seeds with vegetable oil and sprinkle with salt.
Toss the oven-dried seeds with cayenne and smoked paprika.
Coat the seeds with an aromatic mixture of cinnamon, ground mace, ground ginger, nutmeg and allspice.
Assemble a mixture of rosemary, shredded Parmesan, red pepper flakes and granulated garlic, then toss to coat the seeds for savory Italian flavor.
To satisfy a craving for sweets, toss the pumpkin seeds in a mixture of cocoa powder, orange zest and powdered sugar.