Lots O' Pumpkin Seeds

Yesterday, a bunch of us got together to carve some pumpkins and of course, eat delicious food. I hadn't carved a pumpkin in years (and totally recommend it) but what are you to do with the seemingly millions of leftover seeds? I roasted our seeds three different ways, posted below for your viewing pleasure. Consensus says Spicy Chipotle was the winning flavor. Tip: To get all the muck off your seeds, fill kitchen sink with water (I couldn't find my stopper so I actually used a big bowl) and soak for about 15 minutes. The heavier stuff should sink to the bottom leaving the seeds at the top. Remove with a slotted spoon and dry overnight.

From bottom left: Spicy Chipotle, S&P, Old Bay

 
Spicy Chipotle
2 cups pumpkin seeds
2 tsp vegetable oil
1 tsp sea salt
1 tsp smoked paprika
1 1/2 tsp chipotle chili powder
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cumin
1/4 tsp oregano
Pinch red pepper flakes

Old Bay
1 cup pumpkin seeds
1 tsp vegetable oil
1 tsp Old Bay

Salt & Pepper
1 cup pumpkin seeds
1 tsp vegetable oil
1 tsp kosher salt (plus more, if needed)
1/2 tsp fresh cracked pepper







For all seeds, preheat oven to 350F. Combine all ingredients and toss well until evenly coated. Roast in even layer on cookie sheet for 10-12 minutes, or until crisp to the bite and lightly browned. Enjoy!

And in case you were interested in how my pumpkin turned out... it's an owl. :)