Pumpkin Seed Seasoning Options

• Classic Salted: Olive oil or butter with sea salt.
• Chili Lime: Chili powder, cumin, lime zest, and salt.
• Herb Butter: Melted butter with dried rosemary, thyme, and garlic powder.
• Cajun: Cajun seasoning mix, olive oil, and a dash of salt.
• Barbecue: Barbecue seasoning or a blend of smoked paprika, brown sugar, and onion powder.
• Pumpkin Spice: Pumpkin pie spice (cinnamon, nutmeg, ginger, allspice) with a sprinkle of sugar.
• Cinnamon Sugar: Sugar, cinnamon, and a touch of melted butter or oil.
• Chai Spice: A mix of ground cinnamon, cardamom, ginger, and cloves for a chai-inspired flavor.
• Gingerbread Spice: Ginger, cinnamon, nutmeg, cloves, and brown sugar for a festive flavor.
• Apple Pie: A blend of cinnamon, nutmeg, and allspice with an apple cider glaze.

Step-by-Step Instructions:

Preheat your oven:

• Set your oven to 350°F Roasting the seeds at a low temperature ensures they cook evenly and become crispy without burning.

Separate the seeds from the pulp:

• After scooping out the pumpkin’s insides, place the seeds and pulp in a large bowl. Gently separate the seeds from the stringy pulp. It might take a little time, but it’s worth it!

Rinse the seeds:

• Once you’ve separated the seeds, place them in a colander and rinse under cold water. This helps remove any remaining pumpkin bits and ensures your seeds roast evenly.

Dry the seeds:

• Spread the rinsed seeds on a clean kitchen towel or paper towel and pat them dry. It’s important to dry them as much as possible before roasting so they crisp up nicely in the oven.

Season the seeds:

• Transfer the seeds to a bowl and toss them with olive oil or melted butter. Add salt and any additional seasonings you like. Garlic powder, smoked paprika, and cinnamon are popular choices that bring out the fall flavors in this snack. You can experiment with sweet or savory combinations based on your preference.

Roast the seeds:

• Spread the seasoned seeds in a single layer on a baking sheet. Roast them in the preheated oven for 25–30 minutes, stirring occasionally. The seeds are done when they’re golden brown and crunchy.

Cool and enjoy:

• Once roasted, let the seeds cool for a few minutes. They’re delicious when eaten warm, but they also store well in an airtight container for up to a week—making them a perfect on-the-go snack.