This is such an easy snack to make! It’s healthy and tasty too! Where I’m from, pumpkins are very easy to grow. I throw a few pumpkin seeds in my yard and the next year I have a pumpkin patch. Each year I save some of the seeds so that I can grow some pumpkins in the coming year. The rest of the seeds are eaten or given to the local squirrels who really enjoy them. So here is how you bake/toast pumpkin seeds.
- Get a pumpkin and cut the top off (any pumpkin will do).
- Reach your hand inside to grab a clump of seeds, pinching them off of the gooey strings.
- Wash the seeds in a colander and let them dry. It takes them a long time to dry. You can put them on a paper towel, but remove them promptly and place back in the colander or the paper towel will stick to the seeds.
- Place the dry seeds in a bowl. Add about 2 tablespoons of oil to coat the seeds.
- Preheat your oven to 375 degrees F.
- Sprinkle salt and pepper on the seeds. Shake around to mix.
- Spread seeds out on a pan, bake for 7 minutes. If you go much longer, they may start to pop as one of my varieties did. Surprisingly, that variety even tasted a lot like popcorn (in a condensed form).
Have fun throughout the years growing different types of pumpkins and tasting the seeds. I have found that each variety of pumpkin has its own unique flavor. Okay, I just about ate the entire batch while typing this – better save some for my family! Have a great day! Oh, if you know of any great spices to add to the mix, feel free to share!
A word to the wise – do not eat too many in one sitting! You may have sore jaw muscles the next day! I speak from experience.