Weiss, author of Memories
From Home, Cooking with Family & Friends
Are you scared? The pumpkins in the photos were carved by Ed Jardine and his
family. The kids get their hands into the pumpkin to get the seeds after the
parents cut open the top of the pumpkin. After the seeds are removed, Courtney Jardine
prepares the pumpkin seeds for roasting with cinnamon sugar. Ed and the kids
carve the pumpkin for display at the front door.
I found out about Courtney's delicious pumpkin
seeds when Ed called me and told me that they are the best pumpkin seeds he's
ever had. So, thanks for sharing these great Halloween pumpkins and pumpkin
seed recipe with us. It's all in
family fun at Halloween!
Courtney Jardine told me that she had no specific
recipe, but this is what she does to make cinnamon-sugar pumpkin seeds:
Sugar Pumpkin Seeds
After you have removed the seeds from the pumpkin,
wash the seeds and drain in a colander. Wipe the excess water off the seeds
with a cloth or paper towels and place them in a bowl. Add enough melted butter
to coat the seeds well. Add cinnamon and sugar to coat the seeds. Spread the
seeds on a foil lined baking sheet and bake in a preheated 350° oven for 15 to
20 minutes. Make sure you cool them before eating.
Below is another recipe for pumpkin seeds that I
found while looking for directions on roasting pumpkin seeds. It’s more of a
savory recipe. Although Courtney tells me that she never dries her seeds before
cooking them because the heat dries them anyway and her recipe always works
perfectly fine, this recipe below does call for drying.
cups pumpkin seeds
3 tablespoons melted butter or oil
1 teaspoon salt*
Getting the seeds out and preparing them for
roasting: Cut a hole in the
pumpkin so that you can scrape the seeds with a spoon. Have a bowl of water
ready and put the seeds in the water to clean them by rubbing the seeds
together with your fingers. Lay the seeds on dry paper towels to dry completely
When the seeds are dry, place them in a bowl and
toss with melted butter, or oil, and salt. Put them on a baking sheet and place
them in a 250° oven for approximately 45 minutes or until lightly golden.
*If you'd like to flavor the seeds, don't add the
salt but add taco seasoning mix, or garlic salt, or even popcorn seasoning,
Cool, and eat right away or store in an airtight
container for 3-4 days.
October 30, 2009---