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Carving Pumpkins? Roast Those Pumpkin Seeds!

Pumpkin Seed Bowl
Robin Scott

Don’t throw out those pumpkin seeds, bake ’em! My husband and daughter have a tradition every year at this time. They get pie pumpkins, and make pumpkin pie from scratch (which was delicious, by the way)! So that’s how we ended up with a bunch of pumpkin seeds (and we’ll probably end up with more when we carve our Halloween pumpkins).

You can season them in a variety of ways (including with sugar and spice), but here’s my favorite way to make them…my secret ingredient is thyme, but if you don’t like thyme, feel free to substitute other spice(s). You can’t go too wrong.

Oven: 300 degrees
Prep time:5 minutes
Cooking time: 40 minutes to 1 hr.

2 C pumpkin seeds
1 T butter (I used unsalted stick butter, which has less water than spreadable butter)
2 tsp Worcestershire sauce
1/4 tsp seasoned salt
1/4 tsp ground thyme

Preheat oven to 300 degrees. Melt the butter in the microwave, add butter and Worcestershire onto the seeds and mix until distributed evenly. Evenly sprinkle on seasoning salt and ground thyme and mix thoroughly. Spread the seeds evenly on a greased or foiled cookie sheet so they are mostly in a single layer. Bake until slightly golden and crispy, stirring occasionally. If the seeds have been dried, expect it to take about 40-45 minutes, or if not, it will probably be closer to an hour or more. Enjoy!

Pumpkin Seeds on Cookie Sheet
Robin Scott

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