Dustin loves pumpkin seeds…. a few years back when my brother-in-law was living with us he decided to make some. Well I was pregnant with Sugar and the smell of baking pumpkin seeds was not meshing well with my morning sickness so I made him take them out of the oven, hehe. Ever since then Dustin has not had homemade pumpkin seeds and so I decided to make them for him this year because I’m an awesome wife, hehe. And so I thought I would share the step by step process for making baked pumpkin seeds.
And so first you need to pick out some nice pumpkins…
Then you need to carve them and scoop out all of the “ewwwwy stuff” according to Dilly…
Then you will be left with a huge pile of seeds and pumpkin “ewwwwy stuff,” hehe.
Spend the next hour or so separating the seeds from the “ewwwwy stuff” while the children run around acting crazy.
Rinse the seeds off and then soak them in a salt/water mixture for 24 hours. I used approximately 1 tablespoon of salt to 4 cups of water.
After 24 hours drain the water off the pumpkin seeds. I then sprinkled salt all over them and mixed them up a bit. Then spread them out in a single layer on some baking sheets and let them dry for at least 8 hours, but preferably over night.
Spread a little bit of vegetable oil on the pans and spread the pumpkin seeds out in a single layer and sprinkle a little bit of salt on them. At this point you can add seasonings to the pumpkin seeds if you wish, but Dustin prefers plain salted pumpkin seeds. Bake at 300°F for roughly 45 minutes or until golden brown. About every ten to 15 minutes I would shake the tray around so that the seeds would flip.
Once they are finishing baking remove them from the oven and let them cool completely.
After they are finished cooling store in an air tight container & enjoy!
Do you like pumpkin seeds? What seasonings do you add?