The Trio of Pumpkin Seeds

Believe it or not we are back and writing a new post together. This afternoon the two of us and our husbands (and Ellie of course) got together to carve our pumpkins as we have done most years. We always enjoy roasting the seeds and decided to try three types of pumpkin seeds this year. We will call them the salted, seasoned, and sugared pumpkin seeds. They all are delicious in their own way but we think that the blue ribbon seed has to be the sugared ones. It is amazing that we were able to even get a picture of all of them before they were demolished.

The Trio of Seeds

The Trio of Pumpkins
The Blue Ribbon Winner - Sweet Cinnamon Sugar Pumpkin Seeds

The Traditional Salted Pumpkin Seeds (adapted from Roasted Pumpkin Seeds Recipe on allrecipes.com)

Ingredients

• 2 cups raw whole pumpkin seeds
• 1 1/2 Tablespoons butter, melted
• salt to taste
  

Directions

1. Preheat oven to 275 degrees F.
2. Toss seeds in a bowl with the melted butter and salt.
3. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally. Season with additional salt if desired.
   

The Flavorful Seasoned Pumpkin Seeds (adapted from Spiced Pumpkin Seeds Recipe on allrecipes.com)

Ingredients

• 1 1/2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/8 teaspoon garlic salt
• 2 teaspoons Worcestershire sauce
• 2 cups raw whole pumpkin seeds

Directions

1. Preheat oven to 275 degrees F.
2. Combine the butter, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place on cookie sheet.
3. Bake for 45 minutes-1 hour, stirring occasionally.

Sweet Cinnamon Sugar Pumpkin Seeds (adapted from Toasted Pumpkin Seeds with Sugar and Spice Recipe on allrecipes.com)

Ingredients

• 1 cup raw pumpkin seeds, rinsed and dried
• 6 tablespoons white sugar, divided
• 1/4 teaspoon salt
• 1/4 teaspoon of nutmeg
• 1/2 teaspoon of cinnamon
  
• 1 tablespoon canola oil

Directions

1. Preheat the oven to 275 degrees F. Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted.
2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and spices. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 1-2 minutes. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

Enjoy!