Halloween is not merely fun but it can be delicious. Here are some great recipes via the Ebby Halliday blog.

A parchment lined baking sheet is covered with roasted pumpkin seeds that were coated in maple syrup and spices- a delicious way to use up the leftover seeds from pumpkin carving. High point of view- looking down.
A parchment lined baking sheet is covered with roasted pumpkin seeds that were coated in maple syrup and spices- a delicious way to use up the leftover seeds from pumpkin carving.

7 Roasted Pumpkin Seed Recipes

Many of us will carve pumpkins this Halloween season, but for some, the fun comes after the carving is over. The pumpkin seeds that remain can turn into an addicting, delicious snack. If you normally toss the pumpkin guts – don’t! Separate the seeds from the pulp, give them a rinse, and you’re on your way to roasting prowess. When you get your fill of all that candy, you’ll be glad to have a healthy snack on hand.

Pumpkin seeds are jam-packed with a variety of nutrients. In fact, about 2 tablespoons of shelled, roasted pumpkin seeds contain 2 grams of fiber, 8 grams of protein, and 8 percent of your daily iron value, all for only 163 calories! Pumpkin seeds also offer magnesium, zinc, copper and selenium.

Whether you like them salty or sweet, the recipes below are a perfect way to add some flavor to your pumpkin seeds. Plus — you’re bound to have these spices in your kitchen cabinet.

Asian Zing

• 2 cups pumpkin seeds
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 ½ teaspoons ground ginger

Toss pumpkin seeds with soy sauce and ground ginger.
Spread the pumpkin seeds in an even layer on a baking sheet.
Bake at 300° for 20 minutes.


Buffalo Ranch

• 1 tablespoon butter, melted
• 1 tablespoon buffalo sauce (preferably Frank’s)
• 2 cups pumpkin seeds
• 1 ½ tablespoons ranch seasoning mix

Spread the pumpkin seeds in an even layer on a baking sheet; roast at 275° for 20 minutes.
Melt butter in microwave, mix with buffalo sauce.
Pour mixture over seeds, then sprinkle with ranch seasoning.
Bake for 5 more minutes, or until the seeds are dry.

Garlic Parmesan

• 2 tablespoons butter, melted
• 2 cups pumpkin seeds
• ½ teaspoon garlic powder
• 1 tablespoon grated Parmesan
• ¼ teaspoon black pepper

Spread the pumpkin seeds in an even layer on a baking sheet; drizzle with olive oil and salt.
Roast at 350° for 5 to 10 minutes.
Melt butter in microwave, add garlic powder, pepper and grated Parmesan.
Pour mixture over seeds until evenly coated.
Bake for 5 more minutes, or until the seeds are dry.

Spicy Garlic

• 2 cups pumpkin seeds
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon cayenne pepper

Spread the pumpkin seeds in an even layer on a baking sheet; drizzle with olive oil.
Blend the spices in a small bowl; pour over the pumpkin seeds, making sure they are evenly coated.
Roast at 350° for 7 to 12 minutes.

Pumpkin Pie

• 2 tablespoons butter
• 2 cups pumpkin seeds
• 3 tablespoons brown sugar
• 1½ teaspoons pumpkin pie spice

Melt butter in microwave, add brown sugar and pumpkin pie spice.
Spread the pumpkin seeds in an even layer on a parchment paper-covered baking sheet.
Roast at 350° for 30 minutes.

Traditional

• 2 tablespoons butter, melted
• 2 cups pumpkin seeds
• A few pinches of salt

Melt butter in microwave, toss with pumpkin seeds in a bowl to coat.
Spread the seeds in a single layer on a baking sheet; sprinkle with salt.
Roast at 300° for 45 minutes, stirring occasionally.

Zesty Mexican

• 2 tablespoons butter
• 2 cups pumpkin seeds
• 1 teaspoon fresh cilantro
• 1 tablespoon taco seasoning
• 1 tablespoon lime juice

Melt butter in microwave, toss with pumpkin seeds in a bowl to coat.
Add cilantro and taco seasoning.
Spread the seeds in a single layer on a parchment paper-covered baking sheet.
Roast at 275° for 20 minutes.
When finished, drizzle with lime juice.

Credit: Ebby Halliday Realtors | Original Article