I’ve been carving pumpkins with my family as long as I can remember, but I never tried roasted pumpkin seeds until I spent my first Halloween with my husband. As we were scraping out the insides, he asked if we could roast the seeds, and since I’m always up for something new, I figured why not!
I actually posted this recipe on my old craft blog a few years ago, but we return to it every year, and I just realized I never shared it on here! It’s super easy, and it can bake while you’re carving, so you can easily multi-task!
*Note* This recipe was for just over 1 cup of seeds – if you get more or less seeds out of your pumpkin, adjust accordingly.
You will need:
2 T butter
2 T soy sauce
1 t Worcestershire sauce
1/2 t garlic powder
pinch of cayenne (optional – I like the kick!)
salt to taste
Preheat oven to 275*
1. Clean and rinse your seeds several times to remove all of the pumpkin gunk.
2. In a bowl, melt the 2 tablespoons of butter. To it, add the soy sauce, Worcestershire sauce, garlic powder and cayenne.
3. Add the seeds to the bowl and mix to coat.
4. Spread out on a tray in a single layer. Sprinkle with sea salt on top.
5. Bake for 1 hour at 275*, stirring several times.
6. When the seeds have reached a golden color, remove from oven and allow to cool. Store in an airtight container if there are any left!