Now that Halloween is over, those pumpkins on the porch have a limited life span. If you haven’t carved them yet, before you toss them into the woods for the animals to enjoy, make sure you remove and save the seeds!
This is only the second time the kids and I carved pumpkins- I’m not a huge fan of sharp knives (used in close proximity to my children) and cold pumpkin guts, but I’m glad we did. Especially since we were able to make a yummy and healthy snack!
Once you get the seeds, wash them well to remove any of the orange pulp. Spread the clean seeds out on a towel and let them dry out for a day. Then line a baking sheet with parchment and spread the seeds out in a single layer. Roast them at 300F for about 45 minutes. Remove from oven and let the seeds cool until you can handle them. Increase the oven temperature to 350F.
- About two cups of dried and roasted pumpkin seeds (we used the seeds from two large carving pumpkins)
- 2 tablespoons coconut oil, melted
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- In a large bowl, mix the coconut oil, honey, brown sugar, salt, and cinnamon. Mix well until combined. (Use a whisk to break up the honey if it’s giving you a hard time).
- Carefully add the cooled pumpkin seeds (the baking sheet may still be hot, even if the seeds are cooled) and stir until coated well.
- Spread the seeds onto the parchment lined baking sheet and return to oven for another 20-30 minutes.
- Remove from oven, and let cool completely.
You’ll have to take my word for it that these were addictive, since there wasn’t enough left to get a second opinion by the time Bryan got home.