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Pumpkin Seeds

chowkari Oct 31, 2008 11:07 AM

I am carving my pumpkin this afternoon. I was thinking of doing something with the pumpkin seeds for a bar snack at Thanksgiving. Any ideas?

  1. t
    torty Oct 31, 2008 03:43 PM

    Carved our Jack last night but I was not feeling pumpkin seed love so I put them in a bowl with a good bit of salt and water and into the fridge overnight. Today I drained them, patted dry and divided between 2 zip lock bags. One got garlic powder, seasoning salt, finely ground black pepper, and enough olive oil to coat. The other got the olive oil plus kosher salt and a generous amount of Mrs. Dash's extra hot. Into the oven at 300, stirring every 15 minutes. Helps to spread out well so they are not glommed together. Really good. I think the spice combos are endless, plus some salt and fat (oil/butter)

    1. BobB Oct 31, 2008 12:54 PM

      I use Mark Bittman's method:

      Clean and dry the (unshelled) seeds, then mix them well in a bowl with a little peanut oil, salt, cayenne and cumin (for two cups of seeds, use about 2 tbsp oil, 1 tsp salt, 1 tsp cayenne or more to taste, and 1/2 tsp cumin).

      Spread on a cookie sheet and bake at 350 for 30 - 45 minutes, stirring occasionally so they brown evenly, until they're well toasted. These are an INCREDIBLE spicy bar snack and will easily keep until T-day - if you can keep your hands off them until then, that is!

      1. janetms383 Oct 31, 2008 11:10 AM

        Are you going to shell them??

        4 Replies
        1. re: janetms383
          chowkari Oct 31, 2008 11:10 AM

          I have no idea what that means! I've never done anything with pumpkin seeds before....

          1. re: chowkari
            janetms383 Oct 31, 2008 11:15 AM

            Most people who roast the seeds from their Halloween pumpkins, leave the shell on (they're white) and season and bake in the oven.

            Most recipes (like for a cookie bar) will require shelled pumpkin seeds -- they're green, the white shell has been removed.

            It's a lot of work to shell the seeds you roast from a pumpkin

            1. re: janetms383
              chowkari Oct 31, 2008 11:18 AM

              I was thinking more along the lines of the first idea. I'd like to put them out with nuts during Thanksgiving. Do they hold that long?

              1. re: chowkari
                janetms383 Oct 31, 2008 11:23 AM

                To roast: Rinse strings from 2 cups pumpkin seeds and pat dry. Mix seeds with 2 tablespoons vegetable oil and 1 teaspoon coarse salt; stir well to coat. Spread in single layer on rimmed baking sheet and bake 12 to 15 minutes in 350-degree oven. Taste; add more salt if desired.

                Or for a variation, use olive oil in place of vegetable oil and add 1 tablespoon EACH dried rosemary and basil with salt; OR add 2 teaspoons chili powder along with salt; OR add 1 1/2 tablespoons curry powder and a pinch of cayenne pepper along with salt

                If you store air tight, they should last a while

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