Pumpkin Time, Sweetened, Salted or Spiced

It’s that time of year again and I have to be honest it’s my all time favorite. There is something magical about the way the light shines through the colored leaves, the warm sun during the days and cool crisp earthy air at night that makes me so happy to be alive. It is this time of year that I love to bake and take in the joy of pumpkins. I have always loved pumpkins ever since I was a little girl they have been special to me. I don’t know if it is because my birthday just happens to land in this month or if  it’s the comfort of warm pumpkin pie or pumpkin soup. I love cleaning them out to make faces for Halloween and just letting a little one sit on the table as a decoration to brighten my day. I think pumpkins are one of the best things of earth.

With pumpkin time and all the many uses of pumpkins there is also a special treat, the seeds! Not only is pumpkin good for you it gives us tasty little seeds to snack on as well. When you are carving your pumpkins this year don’t miss out on these tasty treats. Which brings me to this challenge what tastes better, sweetened, salted or spiced seeds. I have three delicious recipes below for enjoying these seasonal seeds. I would love to know what one is a Halloween hit at your house this year.

Here is how to get started:

Basic Salted:

All recipes are for approximately 2 cups of seeds

1.     1.  As you carve, separate the seeds as best you can from the pumpkin flesh and the slightly slimy membrane (I love this part)

2.     2.  Put the seeds in a large bowl of cold water to clean then. The seeds will float to the top. Rub then between your fingertips to remove any extra pumpkin that may have made it into the bowl. Remove the seed and rinse them in strainer.

3.      3. Lay out two clean kitchen towels on the counter. Pour seeds on one of the towels and use the other to lie on top and help dry off the seeds. Allow to rest as oven heats so they will continue to dry out.

4.     4. Preheat the oven to 350 degrease. Transfer seeds to a baking sheet in a single layer. Drizzle with olive oil, 2tsp Worcheshire sauce (optional) and sprinkle with season salt.

5.     5. Bake for 20-40 until seeds turn lightly brown and become slightly crisp, stirring every 5 min to prevent burning. (If your seeds are too wet, this will take a bit longer to achieve)

6.     6. Remove from baking sheet, allow to cool and enjoy. Store in an airtight container.

Spiced:  

Follow directions above but instead of sprinkling with olive oil and salt in step 4 melt butter in a small pan; add all the spices listed below. Toss the seeds in the spiced mixture and bake as directed in step 5 above.

       1 1/2 tablespoons butter

      1 tsp cinnamon

       ¼ tsp nutmeg

       1/8 tsp allspice

       1/8 tsp cumin

       1/8 tsp cayenne pepper (more if you like them really hot)

       1/8 tsp salt

Sweet:

1 ½ teaspoon Pumpkin Pie Spice

1 teaspoon Salt

½ cup Sugar

3 Tablespoons Olive Oil

Mix the spice, sugar, and salt. Blend well.

1.Bake seeds as directed above with just a little olive oil on them

2. Heat olive oil in a large non-stick skillet over medium-to-medium high heat. Add the pumpkin seeds and then the sugar mixture. Stir constantly.

3. Keep stirring until partially caramelized on to the seeds, leave partially sugary. Do not allow to burn. The sugar should be mostly melted but with a bit of un-melted sugar remaining.

4. Pour out onto parchment paper to cool and enjoy.

Now it’s your turn try one or all three. Maybe even get a little adventurous and make up your own. I would love to hear what you do to make these little seeds an unforgettable treat.