Academic Magnet High School - North Charleston, South Carolina.

THE TALON

Food of the Week: Pumpkin Seeds

Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






With Halloween less than a week ago, many people are wondering what to do with their leftover pumpkins and pumpkin seeds. If carving pumpkins isn’t your thing, you can still use the seeds within to make a yummy snack before they go bad. There are many different recipes that utilize the delicious seasonal delicacy of pumpkin seeds, here are a few of them:

Simple Seeds:

  1. Preheat oven to 300 degrees F
  2. Toss the seeds in salt and butter and spread evenly on a baking sheet
  3. Cook for 45 minutes, stirring occasionally.

Cinnamon Sugar Seeds:

  1. Preheat oven to 325 degrees F
  2. Mix the pumpkin seeds with 2 tbsp butter, 2 tbsp sugar, and 1 1/2 teaspoons cinnamon. Spread in single layer on a baking sheet
  3. Cook 20 minutes, stirring occasionally

Honey Roasted Seeds:

  1. Preheat oven to 325 degrees F
  2. Toss pumpkin seeds with cinnamon and spread evenly on baking sheet
  3. Drizzle with honey
  4. Cook 20-25 minutes or until golden brown

Spicy Seeds:

  1. Preheat oven to 250 degrees F
  2. In a small bowl, toss pumpkin seeds with vegetable oil, Worcestershire sauce, hot sauce, paprika, salt, cayenne, and cumin.
  3. Line baking sheet with foil and spread seeds in even layer.
  4. Cook 40-45 minutes, stirring occasionally

Sweet AND Salty Seeds:

  1. Preheat oven to 300 degrees F
  2. Spread seeds on a baking sheet and bake for 50-60 minutes or until dry throughout.
  3. Increase temperature to 350 degrees F.
  4. Toss seeds with butter, cinnamon, salt, and sugar
  5. Return to baking sheet and bake for another 10-15 minutes

If you want sweet, savory, or spicy there is a pumpkin seed recipe for you! Don’t waste those old pumpkins, make a yummy snack and share it with all your friends and family. Next year, you could even make these before Halloween and pass them out as a healthy alternative to candy!

BONUS RECIPE!

Pumpkin pie is also a fall favorite that utilizes the great flesh of pumpkin! Heres a yummy fresh pumpkin pie recipe!

Ingredients:

  • 1 pumpkin
  • 1 pie crust
  • 2 eggs
  • 1 cup brown sugar
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 can evaporated milk

Directions:

  1. Cut pumpkin in half and remove seeds, place cut side down and bake at 325 degrees F for 30- 40 minutes.
  2. Scrape flesh from the peel and mash or puree. Increase oven temperature to 450 degrees F
  3. Beat eggs, add brown sugar, flour, salt, 2 cups of the puree, pumpkin pie spice, and evaporated milk. Stir well
  4. Pour mixture into pie crust
  5. Bake for 10 minutes, then reduce temperature to 350 degrees F and bake for an additional 40-50 minutes. Let cool before serving!

This bonus recipe is delicious and a great dessert to make for Thanksgiving dinner!

 

 

Print Friendly, PDF & Email

Navigate Right
Navigate Left
  • Food of the Week: Pumpkin Seeds

    Food

    Food of the Week: Candy Canes!

  • Food of the Week: Pumpkin Seeds

    Food

    Food of the Week: Pie!

  • Food of the Week: Pumpkin Seeds

    Food

    Unconventional Thanksgiving Foods

  • Food of the Week: Pumpkin Seeds

    Food

    Food of the Week: Fair Food

  • Food of the Week: Pumpkin Seeds

    Food

    Food of the Week: Chili

  • Food of the Week: Pumpkin Seeds

    Food

    Food of the Week: Chocolate Chip Pumpkin Bread

  • Food of the Week: Pumpkin Seeds

    Food

    La Croix: It’s Water but Better

  • Food of the Week: Pumpkin Seeds

    Food

    Best Acaí Bowls in Charleston

  • Food of the Week: Pumpkin Seeds

    Food

    New Ben & Jerry’s Flavors are Cereal-sly Delicious!

  • Food of the Week: Pumpkin Seeds

    Food

    The Green on Spring Street