Pumpkin seeds are always a family favorite around here and one batch usually doesn’t last more than a day or two. You can add all kinds of spices when you make your own pumpkin seeds, so experiment a little and see what you come up with! You don’t need much, just a pumpkin, a little oil (I use olive oil) and whatever seasonings you’d like. Your preschooler can enjoy helping at just about every step of the process.. especially the slimey scooping!
Here’s how to make your own yummy pumpkin seeds:
- Preheat the oven at 250 degrees.
- Scoop out the inside of a pumpkin, separate from the “meat” of the squash, and rinse off in water. I use a small colander to wash my uncooked pumpkin seeds.
- Mix the seeds with a small bit of oil, amount depends on how many seeds you have. You just want to lightly cover the seeds, so it doesn’t take much.
- Cover a cookie sheet with parchment paper to prevent sticking (and keep your cookie sheet clean).
- Spread your seeds on the cookie sheet making sure to separate them as much as possible.
- Sprinkle on the seasonings. I used The Spice Hunter Chefs Shake (so yummy! and no salt).
- Bake at for 45 minutes or until seeds start to brown on the edges. When you eat a seed, it should be slightly crispy, not chewy.
Other flavor ideas for your pumpkin seeds:
- Cinnamon and sugar
- Pumpkin spice (allspice, or nutmeg)
- Seasoned pepper
PS after you cut open the pumpkin to get your seeds, make some pumpkin prints with your pumpkin slice.