Tuesday, October 19, 2010

Sweet and Spicy Roasted Pumpkin Seeds

We love carving pumpkins at our house.  And since throwing anything away is an issue for me, the pulp gets added to the compost bin (as does the carved pumpkin once it goes all mushy) and the seeds are carefully separated out.  We bought some pumpkins from a farm stand this year, so some of the seeds were dried and stored in baggies to be planted in our pumpkin patch next year.  (Doesn't every witch's house need a pumpkin patch??)  The rest we put in a bowl, and add 2Tb sugar, salt & ground pepper, and cumin, cayenne, nutmeg, and cloves.  Toss until the seeds are coated, then spread over a cookie sheet that has been lined with either parchment paper or half of a large paper bag.  Roast at 300 degrees for about 45 minutes.  I have a container of these in my desk at work that save me from running to the dreaded vending machine, and the kiddos love them.

1 comment:

  1. We love pumpkin seed around here too. I have never had them with this spice blend, will have to try it out. Glad to you see you joined the blog world! Can't wait to read more.


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