{VIDEO} Flavored Roasted Pumpkin Seeds (classic, sweet, salty, savory & spicy variations!)

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Roasting your own homemade pumpkin seeds is half the fun of carving a pumpkin. After carving my cupcake jack-o-lantern, I made sure to rinse off the seeds to start experimenting with some gourmet pumpkin seed flavors.

This delicious healthy snack is quick and easy to make, super addictive and full of vitamins and protein. Get creative and season them just like popcorn! Experiment and try different fun flavor combinations.

You can use store bought, or clean the seeds from a big jack-o-lantern pumpkin. The next step is optional, but I always boil the pumpkin seeds in a pot of water with 1 teaspoon of salt for about 10 minutes. and this makes the seeds extra crispy and delicious and it also makes them and easier to digest.

Then, just pat your seeds with paper towels until they are completely dry- you can also just let them dry overnight, too.

Once the seeds are dry, we’re ready to flavor them! Now you can get creative at this point, I split my pumpkin seeds up to create 3 of my favorite flavors!

Sweet pumpkin pie seeds with brown sugar and cinnamon:

Savory Garlic Parmesan seeds:

...and Spicy Flamin' Hot seeds with some chili powder, a dash of your favorite hot sauce, and a little ground cumin:

Just toss the seeds in flavoring of your choice, pop them in a preheated 300 degrees F oven for about 30-45 minutes, and roast them until they’re nice and golden brown. Pour them in a serving dish

Enjoy!

Gourmet Roasted Pumpkin Seeds

Classic - Butter and Salt

Pumpkin seeds from a medium sized pumpkin (about 1 1/2 cups)
2 tablespoons unsalted butter, melted
1/2 teaspoon salt, or to taste

Sweet Pumpkin Pie Spiced:

Pumpkin seeds from a medium sized pumpkin (about 1 1/2 cups)
2 tablespoons unsalted butter, melted
1/4 cup packed brown sugar
1 teaspoon pumpkin pie spice -OR- 1/2 t. cinnamon, 1/4 t. ginger, 1/8 t. nutmeg, 1/8 t. all spice
1/4 teaspoon salt

Garlic Parmesan:

Pumpkin seeds from a medium sized pumpkin (about 1 1/2 cups)
2 tablespoons unsalted butter, melted OR vegetable oil
1/3 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried herbs, optional
1/4-1/2 teaspoon salt
1/4 teaspoon ground black pepper

Spicy Flamin' Hot:

Pumpkin seeds from a medium sized pumpkin (about 1 1/2 cups)
2 tablespoons unsalted butter, melted
1 teaspoon chili powder
1/2 teaspoon hot sauce
1/4-1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional)

Sesame Ginger:

Pumpkin seeds from a medium sized pumpkin (about 1 1/2 cups)
1 tablespoon sesame oil
1-2 tablespoons soy sauce
2 teaspoons honey or sugar

1 teaspoon ground ginger
1/4 teaspoon garlic powder

Taco:

Pumpkin seeds from a medium sized pumpkin (about 1 1/2 cups)
1 tablespoon sesame oil
1 tablespoon taco seasoning mix
dash of hot sauce, optional

Honey Siracha:

Pumpkin seeds from a medium sized pumpkin (about 1 1/2 cups)
2 tablespoons unsalted butter, melted
1-2 tablespoons honey
Siracha to taste, about 1-2 teaspoons

Directions

Clean your seeds to remove any pumpkin. Boil the pumpkin seeds in a pot of water with 1 teaspoon of salt for about 10 minutes (this step is optional but it makes the seeds extra crispy and easier to digest). Pat your seeds with paper towels until they are completely dry. Preheat oven to 300 degrees F. Line a sheet pan with foil or parchment paper for easy clean up.

Toss seeds with butter and seasoning blend of your choice. Spread seeds out in a single layer on prepared sheet pan, and bake for about 30-45 minutes, stirring occasionally, until golden brown. Let cool and enjoy. Store any leftovers in an airtight container.