Toasted Pumpkin Seeds

If you saw my Pumpkin Puree Recipe, you'll see the seeds were set aside for later use.


Pumpkin seeds are one of my favorite little energy and nutrient packed snacks, however, they are often ungodly expensive. Also, if you've already gutted a pumpkin, you may as well bake the seeds.


The easiest way to separate the 'guts' from the seeds is to fill the kitchen sink with cold water. The 'guts' sink and the seeds float which aids in the tedious separation process. 

Directions

Spread seeds out on a cookie sheet to dry overnight. 

Preheat oven to 250 F. Line a baking sheet with non-stick foil. 

Toss pumpkin seeds in olive oil. Sprinkle with your choice of seasonings. I often just use sea salt and black pepper to season, but sometimes add some chili powder for a bit of a kick as well.

Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown. 

Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.