One of my favorite things to do in the fall is to stock up on Pie Pumpkins and save them for a rainy day! Today is not a rainy day (it's actually very sunny... and beautiful!), but I do have a couple of sick kiddos laying around the house. So, I'm making the best of this day and cutting open my first Pie Pumpkin of the year!
When I was little we would roast pumpkin seeds with melted butter and lots of table salt. It was one of our favorite fall pastimes & snacks. However, now that I'm all grown up, I'm always looking for ways to make my favorite things, only healthier for the family & I... but still just as tasty & enjoyable! So I was very excited to try roasting pumpkin seeds a new way today!
Two steps to prepare to roast your seeds:
So, first thing's first! You have to buy your pumpkin! Not sure what a "Pie Pumpkin" is? Click here!
Okay, now that you have your pumpkin.... time to cut it open, and gut it! I love this part... I'm sick, I know. ;) Take all your seeds and seperate them from all the guts, put them into a small strainer. And rinse!
Okay, now you're ready to roast your seeds!!
All Cleaned Up Roasted Pumpkin SeedsIngredients:
- Rinsed Pumpkin seeds from 1 Pie Pumpkin (about 1 cup of seeds or so)
- 2 tsp. of Coconut Oil
- approximately 1/8 - 1/4 tsp. Pink Himalayan Salt Crystals
1. Begin preheating your oven to 300F.
2. Line a large cookie sheet with parchment paper.
3. In a small microwave safe bowl melt Coconut Oil.
4. Add your Pumpkin seeds to the bowl, and stir.
5. Sprinkle salt evenly over the top, stir.
|I used Trader Joe's Pink Himalayan Salt Crystals, |
and Spectrum brand Organic Coconut Oil for this recipe.
6. Spread mixture across your cookie sheet.7. Bake for about 45 minutes. Seeds should be a light brown color when they're ready.
|What your roasted seeds SHOULD look like when they're done!|
*I stored mine in an air-tight container at room temp. These should last about 2-3 days... if you don't gobble them all up in one sitting! ;)