Pumpkin Seeds

Today I roasted the pumpkin seeds we saved from our gutted pumpkins. 

I tried three different recipies...spicy, sweet, and savory. 

The kids had fun sampling them to decide their favorites. 

The votes are in!

Zach likes the spicy

Quin likes the savory

Sophie likes the savory

Mom likes the savory

Dad likes the savory

These are the Recipies I used:

For the Spicy: From Martha Stewart http://www.marthastewart.com/336720/spicy-pumpkin-seeds

Ingredients

• 1 cup raw green pumpkin seeds
• 1 teaspoon chili powder
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/2 teaspoon coarse salt
• 2 teaspoons fresh lime juice

Directions

1. Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.
   

For the Sweet: http://www.kraftrecipes.com/recipes/roasted-pumpkin-seeds-54147.aspx

Ingredients

• 2 cups  pumpkin seeds 
• Butter-flavored cooking spray   
• 8 tsp. maple syrup
• 2 tsp. ground cinnamon

Directions

RINSE seeds; discard any stringy membranes. Spread seeds into single layer on baking sheet. Let stand 3 hours or until dried.
HEAT oven to 350°F. Spray seeds generously with cooking spray; sprinkle with salt.
BAKE 8 to 10 min. or until lightly browned, stirring after 5 min. Cool in pan. Break apart if necessary.

For the Savory: http://allrecipes.com/recipe/spiced-pumpkin-seeds/detail.aspx

Ingredients

• 2 cups  pumpkin seeds 
• 1 1/2 tablespoon margarine, melted
•  1/2 teaspoon salt
• 1/8 teaspoon garlic salt
•  2 teaspoons Worcestershire sauce  (I added extra)

Directions

1. Preheat oven to 275 degrees F    (I did 350)
2. Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
3. Bake for 1 hour, stirring occasionally.  (At higher temp, didn't have to roast half as long.)