I have to admit it’s been a long time since I’ve enjoyed some freshly roasted pumpkin seeds. So long that I can’t actually remember the last time I had them, though possibly it was 2007 – which was the last year I remember
carving attempting to carve a pumpkin.
This year I’m into pureeing my own pumpkin as I intend to make a from-scratch pumpkin pie for Thanksgiving this year. Plus because it’s pumpkin season, there are tons of yummy-looking pumpkin recipes floating around. And I believe that fresh anything is better than store-bought canned or frozen.
Instead of making the standard roasted pumpkin seeds I decided to give mine a kick with some chipotle flavor. I love spice in general but am particularly drawn to chipotle. Feel free to use whatever seasonings you like.
- 2 whole sugar (baking) pumpkins, gutted (carving pumpkins work fine too!)
- chipotle olive oil
- ground chipotle pepper
- sea salt
- fresh ground pepper
- Sugar pumpkins are small. I found that two pumpkins yielded approximately one cup of pumpkin seeds. Which I can down in one sitting.
- Rinse seeds and guts under water in a colander, pulling away pulp and discarding. Spread the rinsed seeds out on a baking sheet. Allow the seeds to dry several hours or overnight.
- When ready to roast, preheat the oven to 275 degrees.
- While the oven is preheating, place the dried pumpkin seeds into a plastic baggy and drizzle with olive. Seal the bag and shake to evenly coat the seeds. Add more oil if necessary. Open the bag and toss in a small amount of ground chipotle pepper. Re-seal the bag and shake to evenly coat the seeds.
- Spread the seeds out on a baking sheet coated with parchment paper or foil (for easy cleanup) and season with salt and pepper. Bake for 45 to 55 minutes or until light golden brown. Most recipes say to allow the seeds to cool completely but I serve immediately because I like mine toasty and warm. But you can cool them before serving or store in an air-tight container for about a week.