Easy Roasted Pumpkin Seeds

Its that time again! We harvested 13 pumpkins last week.
I canned the meaty part last week and made roasted pumpkin seeds today.
Here’s how I did it…    pumpkin seeds 2

For every cup of seeds, you’ll need 2 tablespoons melted butter, 1 teaspoon garlic powder and 1/2 teaspoon salt. You may use 1 1/2 teaspoons garlic salt if you wish.

First I washed the seeds and squeezed out all the leftover pulp and stringy stuff. Then I spread the seeds out on aluminum foil to dry. Then, I dried the seeds in a low oven for about 8 hours.

Melt the butter and add the garlic and salt to the butter  and mix well.

I put the seeds in a bowl and drizzled the butter/salt/garlic coating over them, tossed the seeds and spread them out on a foil covered baking sheet. Once you spread them out, you can easily pick out any pulp that you missed earlier.
I baked the seeds at 300*F for about 45 minutes, stirring frequently. Watch the seeds and don’t allow them to burn! Check them often and stir them around.

Store in a covered container.

About Sylvia

Sylvia Britton is the owner of the Christian HomeKeeper website and ministry and began the ministry in 1997 when her husband brought home their first PC. She and her husband Mark live in Tennessee and are the parents of 5 grown children and grandparents to five so far. They homeschooled their five children from 1991 to 2016. Sylvia is a Christian and worship leader in her local Church. You can follow her on Facebook or consider joining her Facebook Group called Christian Homekeepers and Like her official CHK Page on Facebook.
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