Pumpkin seeds: 2 ways

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.


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