Deviled Pumpkin Seeds Recipes

DRUNKEN PUMPKIN SEEDS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Stir pumpkin seeds, whiskey, bacon drippings, brown sugar, and 2 teaspoons salt together in a saucepan over medium-low heat. Bring mixture to a simmer and cook until the seeds begin to turn gray in the middle, 15 to 20 minutes; drain.
• Spread the drained seeds onto a baking sheet in a single layer; season with salt.
• Roast the pumpkin seeds in preheated oven until crisp and golden brown, 60 to 90 minutes.

PUMPKIN SPICED AND SUGARED PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated. In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
• Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.

CURRIED PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Toss the pumpkin seeds in a large bowl with the coconut oil until well coated. Sprinkle with the curry powder and salt and toss to coat completely. Spread the seeds in a single layer on the prepared baking sheet.
• Bake, stirring halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.

CARAMELIZED PUMPKIN SEEDS

Steps:

• Lightly coat baking sheet with cooking spray and set aside.
• In a large skillet, slowly melt the caramel sauce and sugar. When melted stir in cinnamon extract and cayenne. Continue cooking until mixture reaches a temperature of 310 degrees F. Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds. Separate seeds with wooden spoon until cooled.
• Cook's Notes:
• Melted sugar is very hot. Please use extreme caution when handling and pouring. Pumpkin seeds may be purchased already roasted. If using the seeds from a jack-o-lantern, rinse and clean seeds. Place on a baking sheet, lightly coated with cooking spray, in a preheated 250 degree F oven. Roast seeds for about 1 hour stirring every 15 minutes. The actual seed of the pumpkin is inside the hull. The hull is edible.

SESAME-GARLIC PUMPKIN SEEDS

Steps:

• Preheat oven to 325°. In a small bowl, whisk egg white and oil until frothy. Add pumpkin seeds and toss to coat. Stir in sesame seeds, poppy seeds, onion, garlic, salt and caraway seeds. Spread in a single layer in a parchment-lined 15x10x1-in. baking pan., Bake 35-40 minutes or until dry and golden brown, stirring every 10 minutes.

CRISPY, CRUNCHY PUMPKIN SEEDS

Steps:

• Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
• Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.
• Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.
• Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.

ROASTED PUMPKIN SEEDS

Steps:

• To clean the pumpkin seeds of pumpkin slime and flesh, put the seeds in a large bowl filled with cold water. The seeds will float to the top. Skim them out with your hands, pulling away any flesh that's stuck on the seeds. Shake the seeds in your hand to get of any excess water, then transfer to a baking sheet.
• Heat the oven to 350 degrees. Pat the seeds down with a paper towel, then toast them until they're dry and tacky, about 5 minutes.
• Pull baking sheet out of the oven. Drizzle the seeds with the olive oil and sprinkle with 1 teaspoon salt. Toss to coat, then spread into an even layer. Return seeds to oven, and bake, stirring occasionally, until light golden brown, 25 to 30 minutes.
• Let cool. Seeds will keep in an airtight container at room temperature for 1 week.

HOMEMADE ROASTED PUMPKIN SEEDS

Steps:

• Heat oven to 350°F. Cut pumpkin in half. Remove the membrane and seeds. Remove most of the pulp from the seeds (leave some pulp on - it adds to the flavor; for the same reason, do not rinse the seeds).
• Spread seeds in a shallow, jelly roll pan with sides, 15x10x 1 1/2 inches. Spray seeds with cooking spray; sprinkle with salt.
• Bake 25 to 30 minutes or until browned; cool.

CAJUN SPICED ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.
• Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.