So Much Pumpkin Seeds

No pumpkin carving experience is over without having to dig through all of that pumpkin goo to find and roast those tasty seeds.  This year, my sister and I tried three new pumpkin seed recipes:  Spicy Garlic, Pumpkin Spice, and Sweet Whiskey.


1 cup pumpkin seeds, rinsed and dry 
1/2 teaspoon garlic powder 
1/2 teaspoon fine sea salt 
1/4 teaspoon cayenne powder 
1/2 ounce olive oil  1. Preheat oven to 375°F. 
2. In a bowl, combine all ingredients and toss to coat seeds. 
3. Spread evenly on a baking sheet 
4. Bake until toasted and slightly browned, (15-20 minutes), tossing halfway through.



1 cup pumpkin seeds, rinsed and dry 
4 cups water 
4 teaspoons salt 
1 tablespoon unsalted butter 
1 tablespoon white sugar 
1 teaspoon ground cinnamon 
1/4 teaspoon ground ginger 
1/4 teaspoon ground nutmeg 
1/4 teaspoon ground cloves 
1/8 teaspoon ground cardamom 
1 tablespoon white sugar, or to taste  1. Preheat oven to 250°F. 
2. Melt butter and add seeds, one tablespoon sugar, and spices; toss to coat seeds. 
3. Spread evenly on a baking sheet and season with additional sugar, if desired. 
4. Bake until toasted and slightly browned (45-55 minutes), tossing several times.

1 1/2 cups pumpkin seeds, rinsed and dry 
1/2 cup whiskey 
2 tablespoons bacon drippings 
2 tablespoons dark brown sugar 
2 teaspoons salt, plus more to taste  1. Preheat oven to 275°F. 
2. Combine all ingredients in a saucepan over medium-low heat. Bring to a simmer and cook until seeds begin to gray in the middle (15-20 minutes) drain.
3. Spread evenly on a baking sheet and season with salt. 
4. Bake until toasted and slightly browned (15-20 minutes), tossing halfway through.

Printables:  Spicy Garlic, Pumpkin Spice, and Sweet Whiskey

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