If you’re planning on carving any pumpkins for Halloween, take advantage of the fabulous treat inside with this no-sugar snack recipe that’s nutritious, fun, easy to make, and a great alternative to secretly munching on whatever you’ve sworn to only give out at the door.
- fresh scooped pumpkin seeds
- EVOO (extra virgin olive oil)
- salt and seasonings of choice
Rinse seeds. I’ve found an easy way to do this is to place seeds in a mixing bowl and fill with water. Pumpkin bits sink, seeds float, so after swooshing them around a bit, let the water settle and scoop the seeds off the top.
Place seeds in a pot with about 2 to 3 times more water than seeds, a teaspoon of salt and bring to a boil. Reduce heat and simmer 10 minutes.
Preheat oven to 350°.
Strain seeds through a sieve or colander and pat dry. For seeds that stick to the towel, just grab on either side and snap towel, seed-side down, over the colander.
Transfer seeds to a plastic container with tight-fitting lid, add about a teaspoon of EVOO, a scant quarter teaspoon of salt and any other seasonings you might like. Cumin and cayenne are good as well as rosemary, pumpkin pie spice mix, or cardamom for something a bit wonderful and exotic.
Pour seeds onto a baking sheet and spread evenly, trying to keep seeds to one layer. Place in oven and let bake for about 25 to 30 minutes. Check and give a stir after the first 15 minutes and then in 5 minute increments after to make sure seeds don’t burn and are cooked to your liking. Store in an airtight container and keep in front of the monster candy snack-pack.