3 Pumpkin Seed Recipes

When I was little and we would carve pumpkins, my Mom would always save the seeds, and toast them for a delicious snack.  She would simply soak them in salt water, then roast them in the oven until crisp.  They were so simple and delicious!  I can not imagine throwing away pumpkin seeds, even as an adult. So now, when I carve pumpkins, I save them! Because why waste such deliciousness!
Although, I can be a bit of a little kid, sometimes, I don't like to waste things, so pumpkin seeds are no exception!  Although, I have changed up the method of making them a bit, dehydrating them instead of roasting them in the oven since I eat mostly raw foods now.  I like the salt method still, but I also enjoy the recipe that I am sharing with you today for Spiced Pumpkin Seeds.

They can actually be made with squash too, if you happen to be making something with that, and it they taste the same.  Today I am sharing my 3 favorite ways to prepare them, simple like my Mom used to, savory, and sweet.  They are all delicious and easy!  Be warned though, they are addictive.  Happy Pumpkin Carving!

Simple Pumpkin Seeds
Makes 3 cups

  • 3 cups fresh pumpkin seeds
  • 1 Tbsp olive oil
  • 1/2 tsp sea salt

To clean the pumpkin seeds (if they have pumpkin gunk on them), soak them in water for 30 minutes, then rinse well, and dry with a towel.  Add to a bowl along with the other ingredients.  Toss, and spread out on a lined dehydrator tray.  Dehydrate for 24 hours, or until crispy.  Store in an airtight container.

Savory Spiced Pumpkin Seeds
Makes 3 cups

  • 3 cups fresh pumpkin seeds
  • 1 Tbsp olive oil
  • 1/2 tsp sea salt
  • 2 tsp dried thyme
  • 2 tsp ground cumin
  • 1/4 tsp ground chipotle powder
  • 1 garlic clove, minced

 

To clean the pumpkin seeds (if they have pumpkin gunk on them), soak them in water for 30 minutes, then rinse well, and dry with a towel.  Add to a bowl along with the other ingredients.  Toss, and spread out on a lined dehydrator tray.  Dehydrate for 24 hours, or until crispy.  Store in an airtight container.

Sweet Spiced Pumpkin Seeds
Makes 3 cups

  • 3 cups fresh pumpkin seeds
  • 2 Tbsp maple syrup
  • 1/2 tsp sea salt
  • 2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground chipotle powder

 

To clean the pumpkin seeds (if they have pumpkin gunk on them), soak them in water for 30 minutes, then rinse well, and dry with a towel.  Add to a bowl along with the other ingredients.  Toss, and spread out on a lined dehydrator tray.  Dehydrate for 24 hours, or until crispy.  Store in an airtight container.

*Note, if you are not raw, and you want to bake these in the oven, simply heat the oven to 300F, and toast them on a lined baking sheet for about 45 minutes, stirring occasionally until golden brown.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

2 Comments
  1. October 29, 2014 at 00:48
    Reply

    mmm I want to try all three recipes, plus your homemade raw twix!!!

  2. January 7, 2015 at 05:26
    Reply

    I made the savory pumpkin seeds. They were yummy!

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