Thursday, October 29, 2009

Thrifty Thursday- Cinnamon and Sugar and Spicy Pumpkin seeds.


We love roasting pumpkin seeds after carving pumpkins. We usually makes them with savory spices on them but last year my daughter decided to try making a batch with cinnamon and sugar and they are delicious. Here are our two favorite pumpkin seed recipes.

To prepare pumpkin seeds: After removing the pumpkin seeds from the pumpkin, rinse the pumpkin seeds under cold water and pick out the pulp and strings. You want to do this as soon after removing the pumpkin seeds as possible. If the pulp dries onto the seeds it's really hard to remove. I usually scoop the seeds into a bowl of water and then clean them once we're done carving.


Cinnamon and Sugar Pumpkin Seeds
1 1/2 to 2 cups of pumpkin seeds cleaned and patted dry with paper towels.
1 to 2 TBS melted butter
1/3 cup of white sugar
1/4 tsp salt
1  tsps of ground cinnamon
You can also add a 1/4 to 1/2 tsp of cayenne pepper to the sugar and cinnamon mixture for a bit of heat and spice to go along with the sweet.
  • Preheat oven to 325°
  • Mix Cinnamon and sugar in a small bowl
  • Place prepared pumpkin seeds and the melted butter into a gallon size zip lock bag and toss until seeds are coated with butter
  • Sprinkle the cinnamon and sugar mixture into the bag and toss until the seeds are all evenly coated with the sugar. 
  • Spread the seeds out onto a greased or parchment lined cookie sheet in a single layer. 
  • Bake for 25 to 30 minutes, stirring every 5 minutes until the seeds are golden brown and crispy.

Spicy Pumpkin Seeds
1 to 2 cups of prepared pumpkin seeds
1 tablespoon olive oil or vegetable oil
1/4 tsp garlic  powder
1/2 teaspoon chili powder
1/2 teaspoon salt- seasoned salt works great too.
1/2 teaspoon sweet paprika or smoked paprika
1/2 tsp cumin

  • Preheat oven to 325°
  • Mix all the dry spices in a small bowl.
  • Place prepared pumpkin seeds and the olive oil into a gallon size zip lock bag and toss until seeds are coated
  • Sprinkle the dried spices into the bag and toss until the seeds are all evenly coated.
  • Spread the seeds out onto a greased or parchment lined cookie sheet in a single layer. 
  • Bake for 25 to 30 minutes, stirring every 5 minutes until the seeds are golden brown and crispy.

11 comments:

Lee the Hot Flash Queen said...

I made those!! They were so good!!

Acorn to Oak said...

I never thought about making them sweet. What a great idea! We usually make them spicy but I think we'll try this next time. Thanks!

yonca said...

I love them spicy:) Thanks Margaret! Hope having a great week.

kys said...

I made spicy ones this weekend! Yum!

blueviolet said...

All I've ever done is salt them. I think I'd like the spicy for sure!!

Deborah said...

YUMMY! These sound awesome. I never thought of adding spices to them or running them under cold water! You are a blessing!

Priscila said...

wow sounds amazing...im following ur lovely blog now

If you would like come check out my blog and enter my current giveaway at littlemissheirlooms.blogspot.com
I hope you decided to follow me because I try to bring my readers a new and AMAZING giveaway every Monday!
Xo
Priscila

Erin M. said...

I've never considered doing them w/ the sweet stuff, but it sure sounds good---may have to try that tomorrow after we carve our pumpkins. Maybe I can convince dh to do the rinsing and cleaning part?!!? haha

Grand Pooba said...

Oh my gosh the cinnamon pumpkin seed sound SO delicious!

minor catastrophes said...

Thanks for the reminder to make these, they are so delicious :)

Night Owl Mama said...

THANKS I was so looking for something a little different to do with the seeds this will work perfectly YUMMY!