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End the pumpkin seed debate!

i
Ima Foodie Oct 30, 2007 03:22 PM

I'm not talking about the "shells on" or "shells off" debate (for the record, I'm all for shells on) - I'm talking about the low and slow or high and fast one. Some recipes say it's best to cook the seeds at 400 degrees for about 20 minutes, and some say 250 for an hour or more. What has worked best for you?

  1. wearybashful Oct 31, 2007 12:29 AM

    One year I accidentally flooded the cookie tray: presto, the seeds all in one even layer! So I just salted them and stuck them in a how oven like that. The water boiled off, the salt stuck to the seeds, no oil was needed.

    1. f
      Fuser Oct 31, 2007 01:06 AM

      I use a little water and add butter. Then I let them cook, stirring every half hour or so, for about an hour and a half at 350 or until they're golden brown. I've tried them just toasted at a higher temperature, but I like them better the water/slower way.

      1. h
        himbeer Oct 31, 2007 02:35 AM

        I bought a little pumpkin this weekend and made pumpkin seeds in my toaster oven.

        I scoop out the seeds on a paper towel, and then found since it was such a small pumpkin, I could just pull them out and splay them on a foiled tray. Sprinkle [anoint with] salt and pop in at 375 for 10-12 minutes. Perfection!

        Whilst they were in the toaster oven, I googled to see if I had the oven temperature correct. Lo and behold, all these complicated recipes! Rinse and store in the fridge overnight, coat with butter and oil.Bake for an hour! Pumpkin seeds are supposed to be a synchronous event with the carving!

        Okay flavorings, but KISS.

        1. digkv Oct 31, 2007 02:54 AM

          I tried both methods over the week. The high at 400 led to a more overcooked seed (I left it for 20 but should have checked it before) so the flavor was a lot harsher. The low led to a more well roasted seed, cooked well inside and a light nutty flavor from the roasted shell. No fat on either, just pure salt that clung on from some light rinsing.

          1. p
            pellegrino31 Oct 31, 2007 07:18 AM

            I just made them this week and used 350 degrees for about 35-40 minutes. I mixed them with some melted butter and kosher salt. Shells stayed on.

            What I found worked great this year was I let the seeds dry overnight after taking them out of the pumpkin. That seemed to make a big difference in getting really crunchy seeds. It meant I had to be more patient but in the end it was worth it, I nearly ate the entire batch in one sitting.

            1. r
              reannd Oct 31, 2007 09:21 AM

              k i guess i could google this, but do you have a good way of getting the shells OFF in the shells off regime?

              1. k
                Kelli2006 Oct 31, 2007 09:52 AM

                I just bought 2 pumpkins this morning, just for the seeds. I have no idea what I am going to do with the bodies, but the seeds are going to be VERY tasty. The meat is too fibrous for pie work, and I doubt I will carve them, as I don't relish picking up the crushed remains after the neighbor kids throw them on the sidewalk.

                I might cut them into large chunks and feed them to the cattle that graze in the pasture at the end of the street. They think it candy and it does wonders for the taste to their milk.

                I do mine low and slow(about 300°F) for 90 minutes with a bit of peanut oil, kosher salt and maybe some garlic powder on a 1/2 sheet pan.

                1. mochi mochi Oct 31, 2007 06:04 PM

                  I dry them overnight and then FRY them in butter. Season with salt and whatever else I have sometimes dill, basil, and pepper tastes good also. The oven method never worked for me.

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