Throwing out pumpkin seeds should be illegal with delicious recipes like this! One of the perks of carving pumpkins, is knowing pumpkin seeds will be made. Sometimes this treat is so good, I am tempted to purchase pumpkins just to make the seeds.
This year was no exception and I made a tasty batch of golden pumpkin seeds. I always try a different method every year and opted to use butter with the seeds. The butter kept the flavor and had the salt and other ingredients glued to the seeds. They were so flavorful!Â
A good tip is to turn the seeds every 10-15 minutes, so they do not burn. All the de-gutting of pumpkins, sorting and cleaning the seeds makes the manual labor worth it! Once these addicting pumpkin seeds are tasted, taking another trip to the pumpkin patch might be in order!Â
Ingredients: Butter, Cayenne powder, Garlic powder and Seasoned salt
 Combine the pumpkin seeds with the ingredients into a bowl and mix thoroughlyÂ
Preheat oven to 300 degrees
Spread pumpkin seeds on a baking sheet and bake for 15-35 minutes, stirring occasionally, until golden brown
Remove and let cool once done
They are ready to eat!
 
 What You Need:
- Pumpkin seeds (1-1 1/2 cups)
- 2 teaspoons butter, melted
- Lawry’s seasoned salt
- Garlic powder (optional)
- Cayenne powder (optional)
How To Make:
- Preheat oven to 300 degrees F.
- Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
- Spread pumpkin seeds in a single layer on baking sheet.
- Bake for about 15-35 minutes, stirring occasionally, until golden brown.
- Let cool and devour!Â
*~Nutritional Facts~*
Serving Size: 1 (205 g)
Servings Per Recipe: 1
Calories 1148.8Â
Calories from Fat 922Â
Total Fat 102.5 gÂ
Saturated Fat 21.5 g
Cholesterol 20.1 mgÂ
Sodium 80.4 mgÂ
Total Carbohydrate 20.7 gÂ
Dietary Fiber 11.6 g
Sugar 2.7 g
Protein 58.5 gÂ
