Make It at Home: Sweet Pumpkin Seeds

Posted by Aleah & Nick on Thursday, October 20, 2011 · Leave a Comment

Halloween signifies the culmination of a season we’ve all been eagerly waiting for and the excitement of carefully plotting detailed costumes {pirates, fairies, witches, and trolls} and trick-or-treating routes. It brings back memories of pumpkin carving with our families and spending the day at the pumpkin patch selecting that perfect {or imperfect} pumpkin.

Aleah and family used to visit farms east of Seattle like Biringer in Carnation - complete with pumpkins and corn mazes as far as the eye could see. Hay rides and warm apple cider would top off the trip and once home, we’d carve our pumpkins to our hearts’ content, laughing and creating some crazy looks.

Nick and family would gather for a pumpkin carving night where the creepy spider webs would go up and the floor would be covered in pumpkin seeds and insides.

This year we’ll gather our pumpkins in similar fashion and carve them up with wicked smiles and crooked eyes. Whatever you do with your pumpkins, save the seeds and toast them up in the oven for a warm Fall treat.

Sweet Toasted Pumpkin Seeds

Crunchy, spiced, sweet, and flavorful, these autumn gems are pops of goodness in a seed. Bake up large batches of this holiday treat and give as neighborhood gifts presented in mini paper bags cinched with a twine bow.

Photo by Elle G. Photography for Valley & Co.

You’ll need:

1 cup pumpkin seeds {double or triple this recipe guest count dependent} -store-bought seeds are readily available and dried | 1 tablespoon melted butter | 1 tablespoon granulated sugar | ½ – 1 teaspoon of cinnamon | ¼ teaspoon nutmeg | ¼ teaspoon all spice

Toss all ingredients in a bowl together. Spread evenly on a baking sheet and bake at 300 degrees until lightly brown and crunchy, about 40 minutes, stirring about halfway through.

Do you have a Halloween memory or tradition that comes back year after year?