Eric and I love carving pumpkins. I save our pumpkin seeds every year, but I always end up tossing them before I can figure out what to do with them. I was determined not to do that this year. With the abundance of seeds we had, I decided to roast a batch of sweet and a batch of savory. It took longer for the seeds to dry than it did for me to roast them, though I’ve read you can quickly dry the seeds using a hair dryer (but I haven’t tried that). The fun thing about roasting pumpkin seeds is that you can make several different varieties all suited to your personal tastes. It’s incredibly easy to adapt the recipes to make them sweeter or spicier. You could even mix it up and do a sweet/spicy combination.
Since cumin is one of my favorite spices, I decided to start there for the savory roasted pumpkin seeds. I then added ancho chili powder, garlic salt and a little pepper, which gave the seeds just a bit of kick and the perfect amount of saltiness. I had quite a bit of cinnamon sugar left from the apple cider doughnuts I made last week and used that as the base for the sweet seeds. With nutmeg, ginger and a hint of clove, the sweet roasted pumpkin seeds had all the deep fall flavors I love. Both batches of seeds turned out crunchy, but I found the smaller seeds had more of a crunch than the larger ones.
If you’re carving pumpkins this week, don’t throw out your seeds! Save them and make a delicious snack everyone in your family can enjoy.