This post may be a little late. Maybe you have been really busy and haven’t had a chance to carve your pumpkins yet. Maybe you got a bunch of pumpkins on clearance the day after Halloween so you could make a lot of pumpkin seeds.
Who knows. Maybe you can still use this post.
When searching for recipes for pumpkin seeds I wanted to go beyond the original. I ran across a post by Not Rachael Ray where she did pepitas eight ways. Yes, eight. I didn’t have enough seeds to make them eight different ways, nor the energy.
Traditional pumpkin seeds:
- 3/4 cup pumpkin seeds
- 1 teaspoon olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
Preheat the oven to 300F. Toss all ingredients together and spread on baking sheet. Bake for 20 minutes, tossing half way through.
Ginger soy pumpkin seeds
- 1 cup pumpkin seeds
- 1/2 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 3/4 teaspoon ground ginger
Toss all ingredients together. Spread on a single layer on baking sheet. Bake for 20 minutes, tossing once half way through, until crunchy.
I enjoy the traditional, but the ginger soy are amazingly good. So good that it makes me want to go out and buy more pumpkins just so I can make more. They are slightly sweet and an excellent snack. Next year might only bring about a giant batch of these.