One of my favorite fall/Halloween activities is carving pumpkins. Is it really even October if you don’t carve one? I make sure to reserve all the seeds in a small bowl while gutting them to roast later. Roasted Pumpkin Seeds are a super tasty snack, and they’re healthy as well! They contain healthy fats, magnesium, antioxidants, zinc, and fiber just to name a few. They’re also great for your complexion and can help with acne. I always remember my mom making these every Halloween as I grew up, so I have to keep the tradition alive now that I’m living on my own. 🙂
To make my Roasted Pumpkin Seeds start by rinsing well in a colander to remove all pumpkin bits. Place in a large bowl and toss with olive oil and Worcestershire. Preheat oven to 250 degrees.
Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Pour pumpkin seeds onto baking sheet. Sprinkle with paprika, chili powder, salt, pepper, oregano, and cayenne and shake to mix. Roast for about 1 hour or until they reach desire consistency.
Place in a bowl and serve! I love having these around to grab a handful of in between meals. They are very filling!
Oh and P.S. here are our pumpkins for this year! Mine (right) is grumpy cat in case you couldn’t tell! 😉
- 2 cups pumpkin seeds (or two large pumpkins worth), rinsed and drained
- 1 tbsp. olive oil
- 1 tsp. Worcestershire
- 1 tsp. chili powder
- ½ tsp. paprika
- ½ tsp. oregano
- 1 tsp. salt
- 1 tsp. pepper
- ½ tsp. cayenne
- Preheat oven to 250 degrees.
- In a bowl toss seeds with olive oil and Worcestershire.
- Line baking sheet with aluminum foil. Spray with nonstick cooking spray.
- Place seeds on baking sheet.
- Sprinkle with spices and toss to coat.
- Roast seeds for about 1 hour.