A coworker of mine made a big batch of pumpkin seeds a few days ago and they were so tasty, I decided to make my own. I cooked 4 sugar pie pumpkins today in preparation for the pumpkin pies and rolls I’m selling for Thanksgiving. After I finished cooking the pumpkins, I popped the seeds in the oven while I pureed and canned the pumpkin. These are quick, easy & good for you, too!
First things first- you’ve got to get your seeds out of the gunk. I found that a combination of rinsing in a strainer and just plain picking out the pumpkin works best. It shouldn’t take more than 10 minutes. The perfect amount of time to preheat the oven! 325 degrees.
Don’t worry about getting every last seed. That’s too tedious. Once you have *mostly* clean and strained seeds, cover a cookie sheet in foil and spread them in an even layer across the sheet. I probably put too many on my sheet, but they turned out fine.
Toss the seeds in a little butter, sprinkle on a little seasoned salt, and bake for 1 1/2 – 2 hours, stirring occasionally so they bake evenly.
2-3 C. Pumpkin Seeds
2 Tbsp. Butter (the real kind, melted)
Preheat oven to 325 degrees
Cover sheet pan with foil for easy clean up
Spread pumpkin seeds on sheet in an even layer
Drizzle butter over seeds and sprinkle with seasoned salt
Bake for 1 1/2 – 2 hours, stirring occasionally
Store the seeds in an airtight container, or eat all of them. Whatever floats your pumpkin seed boat.