With the Fall season in full swing, a favorite family tradition is picking the perfect pumpkin with the kids. After scouring the pumpkin patch this weekend, we had a great time and left with a great pumpkin!
Since we found our perfect pumpkin, we needed to make some yummy pumpkin seeds! After much searching I combined several ideas and, I came up with a terrific recipe–the perfect balance of sweet and salty.
After scooping out the pumpkin “guts” (which my kids totally LOVED!), rinse the seeds to remove most of the stringy fibers.
2 cups pumpkin seeds
2 tbs sugar in the raw (regular or brown works well, too)
2 tbs melted butter
1 tbs vanilla extract
1 tsp cinnamon
1 tsp nutmeg
Step 1: Heat oven to 325°F.
Step 3: In a large bowl, add melted butter, sugar, cinnamon, nutmeg and vanilla.
Step 4: Drain seeds and pat dry with a paper towel.
Step 6: On a foil lined cookie sheet, add the seeds in a single layer.
Step 8: Remove seeds from oven and add a generous amount of salt.