Simple Toasted Pumpkin Seeds

Ever since my daughter Sophia picked her own pumpkin with her Girl Scout troop this year, she has been begging to make toasted pumpkin seeds. Here are some recipes that you can try during gourd season with your clan!

Simple Toasted Pumpkin Seeds

Ingredients

Seeds from 1 large pumpkin, rinsed and dried

2 tablespoons olive oil

Salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Scatter pumpkin seeds onto a sheet pan in a single layer and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake for about 7 minutes, until light brown and crispy.

Brown Sugar & Spice Toasted Pumpkin Seeds

Ingredients:

1 cup pumpkin seeds

1 tablespoon melted butter or vegetable oil

1 tablespoon brown sugar, or more, to taste

1/2 to 1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon allspice

Directions:

Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!

Toss seeds with the butter, sugar, and spices.

Heat oven to 300°. Spread coated seeds in a shallow baking sheet (I line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.